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Flatbreads with Eggplant Relish and Ricotta

Leigh Belanger and Rebecca Haley-Park
You can make the eggplant relish up to five days in advance—it gets better as it sits. You’ll have more than you need for this recipe; toss leftovers with pasta or add to a grain bowl.

Ingredients
  

Ingredients

EGGPLANT RELISH

  • 1 medium eggplant cut lengthwise into ½-inch-thick slices
  • 1 small red onion quartered, with root end intact
  • 3 tablespoons olive oil divided, plus more for drizzling
  • 3 tablespoons raisins
  • 1 tablespoon balsamic vinegar
  • ¼ cup chopped oregano leaves
  • ½ teaspoon kosher salt plus more to taste

FLATBREADS

  • 1 cup whole milk ricotta
  • 4 to 5 tablespoons olive oil divided, plus more for drizzling
  • Kosher salt to taste
  • 1 recipe Basic Flatbread Dough
  • 2 to 3 tablespoons toasted pine nuts
  • ¼ cup roughly chopped parsley leaves
  • 2 tablespoons torn oregano leaves
  • Balsamic vinegar for drizzling
  • Flaky salt try Maldon, to taste

Instructions
 

Instructions

    EGGPLANT RELISH

    • Heat grill to medium-high on one side and medium-low on the other. Rub eggplant and onion with 1 tablespoon olive oil each, season with salt, and place on the hot side of the grill. Sear until grill marks appear, 1 to 2 minutes. Flip and sear the other side. Transfer vegetables to the cooler side of the grill. Cover and cook eggplant for another 5 to 6 minutes, turning once or twice. The onions will need to cook for 10 to 15 additional minutes or until tender. Remove and discard the papery outer skin. Turn heat to medium-low on both grill sides.
    • Transfer vegetables to a platter to cool. Once cool, roughly dice and combine with remaining olive oil, raisins, balsamic vinegar, oregano, and salt in a medium bowl. Taste and adjust seasoning as necessary. Set relish aside.

    FLATBREADS

    • Combine ricotta and 1 tablespoon olive oil in a small bowl. Add salt to taste. Set aside.
    • Turn dough out onto a floured surface and divide into 4 pieces. Roll each piece into a 7-inch-long oval and brush both sides with olive oil. Place flatbreads directly on grill grates and cover grill. Cook, checking every 2 minutes, until dough bubbles and stiffens and flatbreads have visible grill marks on the bottom, about 4 minutes. Flip flatbreads, cover grill, and cook 1 minute. Remove from grill.
    • Spread about 1/3 cup relish on each flatbread. Dollop each with spoonfuls of ricotta mixture. Return flatbreads to grill, cover, and cook, checking every 2 minutes, until cheese is softened and dough is fully cooked, 3 to 4 minutes. Remove from grill.
    • Sprinkle with pine nuts, parsley, and oregano leaves. Drizzle with olive oil and balsamic vinegar to taste and dust with flaky salt.