Ingredients

1 medium eggplant, cubed
1 cup grape tomatoes
2 flatbreads or naan
1/2 cup ricotta or hummus
1/4 cup fresh basil, torn
2 tablespoons olive oil
1 tablespoon balsamic glaze
Salt and pepper to taste

Instructions

• Preheat oven to 425°F. Toss eggplant and grape tomatoes with olive oil, salt and pepper. Spread on a sheet pan in a single layer.
• Roast for 20 minutes, until eggplant is golden and tomatoes have blistered and burst.
• Spread ricotta or hummus evenly over each flatbread.
• Top with roasted eggplant and tomatoes.
• Bake flatbreads at 425°F for 5 to 7 minutes until edges are crisp.
• Remove from oven, scatter fresh basil over the top and drizzle with balsamic glaze. Serve immediately.

Serves 2 | Ready in 30 minutes