- Meanwhile, for balsamic glaze,
in a small saucepan bring balsamic
vinegar to boiling; reduce heat.
Simmer, uncovered, about 6 minutes
or until mixture has reduced to about
(^1) ½ Tbsp. and thickened to a syrup
consistency.
- In a bowl mash beans with a fork
and stir in sage and 2 tsp. water.
Spread on flatbreads. Top with
roasted vegetables. Remove foil from
baking sheet; transfer flatbreads to
baking sheet. Bake 5 minutes to
heat through. - Drizzle flatbreads with balsamic
glaze and top with microgreens.
From Shelli McConnell
Baba Ghanoush Flatbreads
1 hour lMakes 4 flatbreads
Quick pickles add color, crunch, and
tang to these flatbreads. Drain off any
excess liquid before adding them.
½ cup matchstick-cut cucumber
½ cup matchstick-cut carrot
¼ cup matchstick-cut radishes
2 Tbsp. white wine vinegar
½ tsp. pure cane sugar
⅛ tsp. sea salt
1 small eggplant (12 oz.)
1 Tbsp. tahini
½ tsp. lemon zest
1 Tbsp. lemon juice
1 cup chopped fresh parsley
1 small clove garlic, minced
1 cup no-salt-added
canned garbanzo beans
(chickpeas), rinsed and
drained
1 recipe Homemade
Oil-Free Flatbreads
(opposite)
Crushed red pepper
- Preheat oven to 425°F. For
quick pickles, in a small bowl
combine the first six ingredients
(through salt). Cover and chill
until ready to use. - Meanwhile, line a large baking
sheet with foil. Prick eggplant with
a fork. Place on prepared pan. Roast
30 minutes or until very soft and skin
is charred. Cool until easy to handle. - Cut eggplant in half; scoop out flesh
and place in a food processor. Discard
skin. Add the next five ingredients
(through garlic); cover and pulse
until nearly smooth. In a small bowl
coarsely mash the chickpeas. Stir
in eggplant mixture. Season with
additional salt to taste. - Spread eggplant mixture on
flatbreads. Top with quick pickles.
Sprinkle with crushed red pepper
and additional parsley.
From Shelli McConnell