A delightful twist on Mediterranean flavors, this flatbread combines grilled eggplant, creamy feta, and aromatic pesto for a quick and satisfying meal.
Slice the eggplant into thin rounds and sprinkle with salt.
Salting the eggplant helps to draw out excess moisture and reduce bitterness.
Grill the eggplant slices until tender and slightly charred.
Ensure the grill is preheated to medium-high heat for even cooking.
Spread the pesto sauce evenly over the flatbreads.
Use the back of a spoon to spread the pesto evenly.
Top the flatbreads with grilled eggplant slices, crumbled feta cheese, and toasted pine nuts.
Arrange the toppings evenly for a balanced flavor in every bite.
Grill the assembled flatbreads until the cheese is melted and the edges are crispy.
Keep an eye on the flatbreads to prevent burning.
Garnish with fresh basil leaves before serving.
Add the basil just before serving to maintain its fresh flavor.
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