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In the realm of quick, healthy, and flavorful meals, few dishes can compete with Mini Eggplant Ricotta Flatbreads. This delightful recipe marries the rich, earthy flavors of roasted eggplant with the creamy, luxurious texture of ricotta cheese, all nestled atop a warm, inviting flatbread. Perfect for a light lunch, a satisfying dinner, or as an impressive appetizer for gatherings, these flatbreads are a versatile addition to any culinary repertoire.

Mini Eggplant Ricotta Flatbreads

Discover the simplicity and deliciousness of Mini Eggplant Ricotta Flatbreads, a perfect option for light lunches, satisfying dinners, or impressive appetizers. This dish combines roasted eggplant and creamy ricotta on warm flatbread, offering a wholesome twist on Mediterranean flavors. Packed with nutrients, it's easy to prepare, making it perfect for both novice cooks and experienced chefs. Elevate your meals with this versatile and flavorful recipe that is sure to impress at any gathering.
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Ingredients
  

2 small eggplants (about 1 pound), sliced into thin rounds

1 tablespoon olive oil

1 teaspoon garlic powder

Salt and pepper, to taste

1 cup ricotta cheese

1 tablespoon fresh lemon juice

1 tablespoon chopped fresh basil

4 store-bought or homemade flatbreads (about 6 inches each)

1 cup shredded mozzarella cheese

1/4 teaspoon red pepper flakes (optional)

Fresh basil leaves, for garnish

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C).

    Prepare the Eggplant: On a baking sheet, arrange the sliced eggplant rounds in a single layer. Drizzle with olive oil, then sprinkle with garlic powder, salt, and pepper. Toss to coat evenly. Roast in the oven for about 20 minutes, flipping halfway through, until the eggplant is tender and slightly golden.

      Make the Ricotta Mixture: While the eggplant is roasting, in a medium bowl, combine ricotta cheese, lemon juice, chopped basil, salt, and pepper to taste. Mix until smooth and creamy.

        Assemble the Flatbreads: Once the eggplant is ready, reduce the oven temperature to 375°F (190°C). On each flatbread, spread a generous layer of the ricotta mixture, leaving a small border around the edges. Top with the roasted eggplant slices, then sprinkle shredded mozzarella cheese over the top. If desired, add a pinch of red pepper flakes for a touch of heat.

          Bake the Flatbreads: Place the assembled flatbreads on a baking sheet and bake for 10-12 minutes, or until the cheese is melted and bubbly.

            Garnish and Serve: Remove the flatbreads from the oven and let them cool for a few minutes. Garnish with fresh basil leaves before slicing into quarters. Serve warm and enjoy!

              Prep Time, Total Time, Servings: 15 minutes | 40 minutes | 4 servings