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Flatbreads have been a beloved staple across cultures for centuries, serving as the perfect vehicle for a myriad of toppings and flavors. Among the many variations, Mini Eggplant Ricotta Flatbreads stand out as a delightful and healthful option that marries the savory richness of cheese with the earthy undertones of eggplant. This recipe is not only a feast for the eyes but also a wholesome choice that can fit into various dietary preferences. Whether you're hosting a gathering or simply indulging in a snack, these mini flatbreads offer a unique combination of flavors and textures that are sure to impress.

Mini Eggplant Ricotta Flatbreads

Discover the delicious world of Mini Eggplant Ricotta Flatbreads! This recipe beautifully combines the creamy richness of ricotta and mozzarella with the savory depth of roasted eggplant. Perfect for gatherings or a cozy snack, these bite-sized flatbreads are not just tasty, but also a healthy choice packed with nutrients. With fresh herbs and juicy cherry tomatoes, each bite is a delightful explosion of flavors and textures that will impress everyone at your table.
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Ingredients
  

2 small eggplants, sliced into rounds (approximately ¼ inch thick)

1 teaspoon sea salt, plus additional for seasoning

1 tablespoon olive oil, plus more for cooking

4 whole wheat flatbreads (store-bought or homemade)

1 cup ricotta cheese

1 cup shredded mozzarella cheese

1 tablespoon fresh basil, finely chopped

1 tablespoon fresh oregano, finely chopped

1 teaspoon garlic powder

½ teaspoon freshly ground black pepper

¼ cup grated Parmesan cheese

1 cup cherry tomatoes, halved

Balsamic glaze for drizzling (optional)

Instructions
 

Prepare the Eggplants: Start by evenly sprinkling sea salt on both sides of the sliced eggplants to help draw out moisture and bitterness. Allow them to rest for 15-20 minutes. After this time, rinse the eggplant slices under cold water to remove excess salt. Pat them dry thoroughly with paper towels to ensure they crisp up while cooking.

    Cook the Eggplants: Heat a large skillet over medium heat and add the olive oil. Once hot, add the eggplant rounds in a single layer (you may need to cook in batches). Cook for approximately 4-5 minutes on each side, or until the eggplants are golden brown and tender. Once cooked, transfer them to a plate and set aside.

      Prepare the Flatbreads: In the same skillet (adding a bit more olive oil if needed), lightly toast each flatbread for about 1-2 minutes on each side until they are warm and have slightly crispy edges. Remove from heat and set on a serving platter.

        Create the Cheese Mixture: In a medium-sized mixing bowl, combine the ricotta cheese, shredded mozzarella cheese, chopped basil, chopped oregano, garlic powder, black pepper, and half of the grated Parmesan cheese. Stir the mixture until everything is well blended and creamy.

          Assemble the Flatbreads: Generously spread the ricotta cheese mixture over each of the toasted flatbreads. Neatly layer the cooked eggplant rounds on top, followed by the halved cherry tomatoes. Finally, evenly sprinkle the remaining grated Parmesan cheese over each flatbread.

            Bake: Preheat your oven to 400°F (200°C). Arrange the assembled flatbreads on a baking sheet and bake in the preheated oven for about 10-12 minutes, or until the cheese is bubbly and lightly golden.

              Serve: Once baked, remove the flatbreads from the oven and allow them to cool for a minute. Drizzle with balsamic glaze if desired to add a sweet-tangy finish. Cut each flatbread into quarters and serve warm for a delightful appetizer or main dish.

                Prep Time, Total Time, Servings: 25 minutes | 35 minutes | 4 servings

                  Presentation Tips: Serve the flatbreads on a wooden cutting board with a small bowl of extra balsamic glaze on the side for drizzling. Garnish with fresh basil leaves for an added touch of color.