• 8 Ratings

This Mediterranean flatbread puts other flatbread recipes to shame. Topped with cherry tomatoes and Baba Ganoush, this Mediterranean recipe is perfect for your dinner table.

Source: Better Homes and Gardens
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Baba Ganoush Flatbread

Ingredients

Ingredient Checklist

Directions

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  • Preheat oven to 450°F. Lightly grease a baking sheet; sprinkle with cornmeal. On a lightly floured surface roll and stretch dough into a 12x8-inch rectangle or oval. Lightly brush olive oil over dough. Transfer dough to baking sheet. Bake 10 minutes.

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  • Spread crust with Baba Ganoush and top with tomatoes. Bake about 10 minutes more or until crust is golden brown and crisp. Top with hazelnuts and mint. Sprinkle with lemon zest and salt to taste.

*Tip

To toast hazelnuts, spread them in a shallow pan. Bake in a 375° oven 5 to 10 minutes or until toasted, shaking the pan once or twice. Rub the warm nuts with a kitchen towel to remove loose skins.

Nutrition Facts (Baba Ganoush Flatbread)

275 calories; 10 g total fat; 1 g saturated fat; 2 g polyunsaturated fat; 7 g monounsaturated fat; 0 mg cholesterol; 323 mg sodium. 287 mg potassium; 40 g carbohydrates; 4 g fiber; 3 g sugar; 7 g protein; 0 g trans fatty acid; 455 IU vitamin a; 8 mg vitamin c; 1 mg thiamin; 0 mg riboflavin; 4 mg niacin equivalents; 0 mg vitamin b6; 133 mcg folate; 0 mcg vitamin b12; 33 mg calcium; 3 mg iron;

Food Processor Flatbread Dough

Ingredients

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Directions

Instructions Checklist
  • Coat a medium bowl with olive oil or cooking spray. In a food processor combine the next four ingredients (through salt). With the food processor running, add 1 Tbsp. olive oil and the warm water. Process until a dough forms. Remove and shape into a smooth ball. Place dough in the prepared bowl; turn once to coat dough surface. Cover bowl with plastic wrap. Let stand in a warm place until double in size (45 to 60 minutes).

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Nutrition Facts (Food Processor Flatbread Dough)

179 calories; 3 g total fat; 0 g saturated fat; 0 g polyunsaturated fat; 2 g monounsaturated fat; 0 mg cholesterol; 166 mg sodium. 56 mg potassium; 33 g carbohydrates; 1 g fiber; 1 g sugar; 5 g protein; 0 g trans fatty acid; 0 IU vitamin a; 0 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 3 mg niacin equivalents; 0 mg vitamin b6; 104 mcg folate; 0 mcg vitamin b12; 7 mg calcium; 2 mg iron;

Baba Ganoush

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°F. Line a 15x10-inch baking pan with foil. Prick eggplants all over with a fork. Place in the prepared pan. Bake 30 to 40 minutes or until very soft and skin is charred. Let cool until easy to handle.

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  • Remove and discard skins from eggplant. Place eggplant in a food processor or blender. Add the next five ingredients (through salt). Cover and pulse until nearly smooth, leaving some pieces of eggplant. Season to taste with additional salt. Transfer dip to a serving bowl. Drizzle with olive oil and, if desired, sprinkle with crushed red pepper. Serve with baguette slices.

To Make Ahead

Transfer dip to an airtight storage container. Cover and chill up to 3 days. Let stand at room temperature before serving.

Nutrition Facts (Baba Ganoush)

67 calories; 4 g total fat; 1 g saturated fat; 2 g polyunsaturated fat; 2 g monounsaturated fat; 0 mg cholesterol; 114 mg sodium. 213 mg potassium; 6 g carbohydrates; 3 g fiber; 3 g sugar; 2 g protein; 0 g trans fatty acid; 93 IU vitamin a; 4 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 25 mcg folate; 0 mcg vitamin b12; 18 mg calcium; 1 mg iron;

Reviews

8 Ratings
  • 5 star values: 8
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0