Smoky Charred Eggplant Flatbread with Whipped Feta and Fresh Dill
This stunning Mediterranean flatbread features silky fire-roasted eggplant atop a cloud of creamy whipped feta, finished with bright fresh dill and a drizzle of olive oil. Perfect for spring entertaining or a light vegetarian dinner that's bursting with smoky, tangy flavours.
Ingredients
- 2 medium eggplants (about 500g total)
- 200g feta cheese, crumbled
- 100g cream cheese, softened
- 3 tablespoons extra virgin olive oil, divided
- 1 clove garlic, minced
- 2 store-bought naan breads or flatbreads
- 25g fresh dill, roughly chopped
- 1 tablespoon lemon juice
- 1 teaspoon za'atar seasoning
- 1/4 teaspoon smoked paprika
- Salt and black pepper to taste
- 2 tablespoons pomegranate seeds
- Pinch of red pepper flakes
Instructions
Preheat your grill to high heat. Pierce each eggplant several times with a fork to allow steam to escape during cooking.
Place whole eggplants directly on the grill grates and char for 20-25 minutes, turning every 5 minutes, until the skin is completely blackened and the flesh is soft and collapsed.
Transfer charred eggplants to a colander and let cool for 10 minutes. Slice open and scoop out the smoky flesh, discarding the skin. Roughly chop and season with salt, 1 tablespoon olive oil, and smoked paprika.
While eggplants cool, make the whipped feta by combining feta cheese, cream cheese, minced garlic, lemon juice, and 1 tablespoon olive oil in a food processor. Blend until smooth and creamy, about 2 minutes. Season with black pepper.
Preheat oven to 200°C (400°F). Brush flatbreads with remaining olive oil and place on a baking sheet. Bake for 5-7 minutes until warm and slightly crispy.
Spread a generous layer of whipped feta over each warm flatbread. Top with the smoky charred eggplant, distributing evenly.
Sprinkle with za'atar seasoning, fresh dill, pomegranate seeds, and red pepper flakes. Drizzle with extra olive oil if desired.
Slice each flatbread into quarters and serve immediately while warm.
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