Grilled Eggplant Flatbread
I love using the grill in summer to not heat up the house! This is grilled then assembled with fresh, cold ingredients inside. Win-win!
Ingredients
- ½ cup chickpeas rinsed and drained
- 1 tablespoon extra virgin olive oil
- ½ teaspoon dried oregano
- ¼ teaspoon chili powder
- ¼ teaspoon ground cumin
- ⅛ teaspoon cinnamon
- 1 medium eggplant cut crosswise into 1-inch slices
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 package naan bread (I like the garlic flavor) 8.8 ounces / 2 pieces
- 1 ½ cups 2% Greek yogurt
- ¼ cup chopped fresh parsley
- 2 tablespoons pine nuts
Instructions
- Preheat grill for direct grilling over medium-high heat. In small bowl, toss chickpeas, oil, oregano, chili powder, cumin and cinnamon until well combined.
- Sprinkle eggplant slices with salt and pepper. Transfer eggplant to grill and cook 6 to 8 minutes or until grill-marked and tender, turning and flipping occasionally. Place naan bread on grill during last minute of eggplant cook time; cook 1 minute or until light grill marks develop.
- Transfer eggplant to cutting board and chop into 1-inch pieces.
- Spread yogurt over naan bread. Top with eggplant and chickpeas. Sprinkle with parsley and pine nuts, then cut each naan into quarters. Serve immediately.
Notes
- Use any flavor of flatbread you like.
Calories: 764kcal, Carbohydrates: 93g, Protein: 34g, Fat: 29g, Saturated Fat: 6g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 7g, Cholesterol: 20mg, Sodium: 1514mg, Potassium: 765mg, Fiber: 13g, Sugar: 21g, Vitamin A: 884IU, Vitamin C: 16mg, Calcium: 344mg, Iron: 3mg
This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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