Eggplant Parmesan Flatbread
with Shaved Zucchini and Arugula Salad
Mozzarella and sundried tomatoes make the dish taste like an authentic eggplant parmesan. A mandoline may be the most cost effective tool to have in your kitchen: it can help in a variety of instances from making fries to thinly slicing vegetables for a salad. If you have a grill, this is a good dish to fire it up for. The eggplant can be grilled and after the flatbreads are assembled, simply leave them on the grill for a few moments with the lid closed to melt the cheese.
INGREDIENTS
- 28 oz eggplant
- 4 tbsp roasted garlic paste
- 4 pieces naan bread
- Fresh thyme
- 2 oz sun dried tomatoes
- 1 cup Follow Your Heart vegan mozzarella
- 1 zucchini
- 2 oz hazelnuts
- 4oz baby arugula
- 2 tbsp white balsamic vinegar
- ΒΌ cup + 2 tsp olive oil*
- Salt and pepper*
- *Not included
- **Allergens: Wheat, Tree Nut, Soy
INSTRUCTIONS
Trim and thinly slice the eggplant lengthwise. Place a large nonstick skillet over medium-high heat and add ΒΌ cup olive oil. Once hot, add the eggplant in one layer and cook until softened and browned, about 2 minutes each side. Once cooked, season with salt and pepper.
Set the oven to broil. Spread the roasted garlic paste on the naan. Sprinkle with salt and pepper and then layer on the eggplant, overlapping slightly, until all of the slices are used.
Pick the thyme leaves from the stems. Sprinkle the flatbreads with thyme leaves and sun dried tomatoes. Top with Follow Your Heart vegan mozzarella. Place the flatbreads onto a baking sheet. Broil until the vegan mozzarella is melted, about 4 to 6 minutes.
Use a peeler or mandoline to make long ribbons with the zucchini and add to large bowl. Roughly chop the hazelnuts. Add the chopped hazelnuts, arugula, white balsamic vinegar, and 2 tsp olive oil to the zucchini and season with salt and pepper. Toss salad well to combine.
Once the flatbreads are finished, cut into quarters.
Serve the eggplant parmesan flatbreads on large plates alongside the shaved zucchini and arugula salad.