Food-6

Lavash Pizzas with Arugula and Eggplant

May 10, 2024

By Admin
First Bites

A creamy eggplant spread tops this lavash recipe—and oh, did we mention the Parmesan cheese?

Ingredients

4 Servings

1 1/2-lb. eggplant, peeled, cut into 1/2′ cubes (about 3 cups)

teaspoon sea salt plus more for seasoning

tablespoons extra-virgin olive oil, divided, plus more for brushing

Freshly ground pepper

8′ squares soft whole wheat lavash

cup small cherry tomatoes, halved

/2 cup chopped scallions

/2 cup coarsely grated mozzarella

/4 cup finely grated Parmesan

tablespoon chopped fresh oregano

teaspoon crushed red pepper flakes

cups arugula

tablespoon fresh lemon juice

Preparation

Step 1

Preheat oven to 450°. Toss eggplant with 1 tsp. salt in a medium bowl. Let sit between double layers of paper towels for 10 minutes. Pat dry. Return to bowl; toss with 1 Tbsp. oil. Sprinkle with salt and pepper. Spread on a rimmed baking sheet. Roast until soft and browned, about 15 minutes.

Step 2

Brush oil on lavash; arrange on 2 more rimmed baking sheets. Top with eggplant and next 6 ingredients. Bake until cheese melts, about 5 minutes. Toss arugula, 1 Tbsp. oil, and juice in a large bowl. Season with salt and pepper. Mound salad over pizzas. Cut each into 4 pieces.

Nutrition Per Serving

One serving contains: Calories (kcal) 275.0 %Calories from Fat 54.9 Fat (g) 16.8 Saturated Fat (g) 3.9 Cholesterol (mg) 16.1 Carbohydrates (g) 22.6 Dietary Fiber (g) 5.6 Total Sugars (g) 3.9 Net Carbs (g) 17.0 Protein (g) 18.4 Sodium (mg) 821.1