Ingredients
For the Flatbread
- 2 store-bought flatbreads or naan breads
- 1 medium eggplant, diced into ½-inch cubes
- 8 oz (225 g) mushrooms, sliced
- 2 tbsp olive oil
- 1 tsp dried oregano
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
For the Whipped Feta
- 6 oz (170 g) feta cheese, crumbled
- ¼ cup Greek yogurt
- 1 tbsp olive oil
- 1 tbsp lemon juice
For the Toppings
- ⅓ cup walnuts, toasted and roughly chopped
- 2 tbsp fresh parsley, chopped
- 2 tbsp fresh basil, chopped (optional)
For the Balsamic Honey Drizzle
- 2 tbsp honey
- 1 tbsp balsamic vinegar
Instructions
Step 1: Roast the Vegetables
Preheat your oven to 425°F (220°C).
Place the diced eggplant and sliced mushrooms on a large baking sheet. Drizzle with olive oil and sprinkle with oregano, garlic powder, salt, and black pepper. Toss well to coat evenly.
Roast for 20–25 minutes, stirring halfway through, until the vegetables are tender and lightly caramelized.
Step 2: Make the Whipped Feta
While the vegetables are roasting, add the feta cheese, Greek yogurt, olive oil, and lemon juice to a food processor.
Blend until smooth, creamy, and spreadable. Scrape down the sides as needed.
Step 3: Prepare the Balsamic Honey Drizzle
In a small bowl, whisk together the honey and balsamic vinegar until fully combined. Set aside.
Step 4: Warm the Flatbreads
Place the flatbreads directly on the oven rack or a baking sheet during the last 3–5 minutes of roasting to warm and lightly crisp them.
Step 5: Assemble
Spread a generous layer of whipped feta over each warm flatbread.
Top evenly with the roasted eggplant and mushrooms. Sprinkle with toasted walnuts, parsley, and basil if using.
Step 6: Finish & Serve
Drizzle the balsamic honey mixture over the top just before serving.
Slice and serve warm.
Tips for Success
- Salt the eggplant for 20 minutes before roasting if you prefer a firmer texture.
- Toast the walnuts in a dry skillet for 3–4 minutes to enhance their flavor.
- Add a handful of arugula after baking for a fresh peppery finish.
- For extra richness, finish with a light drizzle of extra-virgin olive oil.
Storage
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a 350°F (175°C) oven until warmed through. For best texture, add fresh herbs and drizzle after reheating.
Nutrition Highlights
- Rich in fiber from eggplant and mushrooms
- Good source of protein from feta and Greek yogurt
- Packed with heart-healthy fats from olive oil and walnuts
- Mediterranean-inspired and full of fresh, wholesome ingredients
