Eggplant, Tomato & Mozzarella Flatbread Salad

The Eggplant Tomato & Mozzarella Flatbread Salad is a vibrant and refreshing dish that combines the flavors of grilled eggplant, juicy tomatoes, creamy mozzarella, and crisp flatbread. This salad offers a delightful blend of textures and tastes, making it a perfect choice for a light lunch or dinner.

Eggplant, Tomato & Mozzarella Flatbread Salad

Life Changing Dinners
Course Main Course, Side Dish



  • 1 medium eggplant (approximately 1½ pounds) peeled and sliced into ½ -inch rounds
  • 2 tomatoes fresh, medium diced
  • 4 ounces baby arugula or mixed salad greens
  • 4 ounces shredded mozzarella cheese
  • 4 whole grain pita bread pockets or flatbread of choice
  • Shaved pecorino Romano cheese for garnish (optional)


  • 2 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 1/ 2 teaspoon yellow mustard
  • 1 clove garlic shredded, use Cone #1
  • ¾ teaspoon natural salt
  • Fresh ground pepper
  • 2 tablespoons basil leaves fresh, minced


  • Season eggplant slices with salt, to taste. Place in a colander and let rest for approximately 20 – 30 minutes.
  • Preheat electric skillet to 400 degrees.
  • Place all dressing ingredients in a small jar, cover with lid and shake vigorously to combine. Set aside.
  • Add eggplant to skillet and cook for 3 – 4 minutes until browned and softened. Turn eggplant and cook for an additional 3 – 4 minutes. Remove eggplant
  • When eggplant is cool enough to handle, but into medium dice and place in a bowl.
  • Add chopped tomatoes and pour dressing over top. Toss to combine.
  • Clean griddle and reheat over medium heat. Toast pita bread for 3 minutes, turn over and place 1 ounce mozzarella on top. Cook for an additional 3 – 4 minutes, until mozzarella is slightly melted.
  • To serve, place warmed pita bread with mozzarella on plate. Top with ¼ of salad greens and then with ¼ of eggplant mixture. Garnish with shaved pecorino Romano cheese.
Keyword flatbread salad
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