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 DinnersCourse Main Course, Side Dish
Ingredients
Salad
- 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)
Dressing
- 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
Instructions
- 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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