A creamy eggplant spread tops this lavash recipe—and oh, did we mention the Parmesan cheese?
Ingredients
4 Servings
1
1 1/2-lb. eggplant, peeled, cut into 1/2′ cubes (about 3 cups)
1
teaspoon sea salt plus more for seasoning
2
tablespoons extra-virgin olive oil, divided, plus more for brushing
Freshly ground pepper
4
8′ squares soft whole wheat lavash
1
cup small cherry tomatoes, halved
1
/2 cup chopped scallions
1
/2 cup coarsely grated mozzarella
1
/4 cup finely grated Parmesan
1
tablespoon chopped fresh oregano
1
teaspoon crushed red pepper flakes
8
cups arugula
1
tablespoon fresh lemon juice
Preparation
-
Step 1
Preheat oven to 450°. Toss eggplant with 1 tsp. salt in a medium bowl. Let sit between double layers of paper towels for 10 minutes. Pat dry. Return to bowl; toss with 1 Tbsp. oil. Sprinkle with salt and pepper. Spread on a rimmed baking sheet. Roast until soft and browned, about 15 minutes.
Step 2
Brush oil on lavash; arrange on 2 more rimmed baking sheets. Top with eggplant and next 6 ingredients. Bake until cheese melts, about 5 minutes. Toss arugula, 1 Tbsp. oil, and juice in a large bowl. Season with salt and pepper. Mound salad over pizzas. Cut each into 4 pieces.
Nutrition Per Serving
One serving contains: Calories (kcal) 275.0 %Calories from Fat 54.9 Fat (g) 16.8 Saturated Fat (g) 3.9 Cholesterol (mg) 16.1 Carbohydrates (g) 22.6 Dietary Fiber (g) 5.6 Total Sugars (g) 3.9 Net Carbs (g) 17.0 Protein (g) 18.4 Sodium (mg) 821.1
