Eggplant Caponata Flatbreads
Roasted Pepper Salad with Champagne Vinaigrette
Cooking time
25 minutes
Servings
2/4
Calories
620 /serving
These flatbreads feature the bright flavours of our favourite Italian appetizer: caponata. To the toppings of sautéed eggplant, pickled capers and tomato sauce, you’ll just add grated mozza for melting. Serve beside a sparkling salad of baby greens and roasted pepper.
We will send you:
- 90g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 2 Garlic cloves
- 1 Eggplant
- 30ml Champagne vinegar
- 100ml Tomato sauce
- 1 Roasted pepper
- 10g Capers
- 60g Grated mozzarella
- 2 Naan
- 9g Alla Romana spices (sugar, sea salt, spices (sage, red pepper, basil, oregano, rosemary, black pepper, chili, nutmeg, cloves), garlic, onion, paprika, canola oil)
Contains: Milk • Sulphites • Wheat
You will need:
Large pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Total Fat
29 g
Saturated Fat
7 g
Sodium
1890 mg
Total Carb
72 g
Sugars
11 g
Protein
21 g
Fibre
6 g
Preparation
Mise en place
- Preheat the oven to 450°F.
- Mince the garlic.
- Small-dice the eggplant.
- Thinly slice the roasted pepper lengthwise.
Sauté the eggplant
- In a large pan, heat a generous drizzle of oil on medium-high.
- Add the eggplant and sauté, adding the garlic halfway, 7 to 8 min., until browned and tender; season with the spices and S&P.
Assemble & bake the flatbreads
- Arrange the naan on a lined sheet pan.
- Spread with the tomato sauce.
- Top with the eggplant, capers and cheese.
- Bake, 5 to 7 min., until the edges are golden brown.
Make the salad
- Meanwhile, in a large bowl, combine the vinegar, 2 tbsp oil (double for 4 portions) and S&P.
- Add the baby greens and roasted pepper: toss well.
Plate your dish
- Divide the flatbreads and salad between your plates. Bon appétit!
