Grilled Eggplant & Feta Flatbread Pizza
Smoky grilled eggplant meets tangy crumbled feta and briny kalamata olives on crispy flatbread, finished in the oven for melted cheese and charred edges. This Mediterranean-inspired pizza brings together simple, vibrant ingredients with minimal fuss, perfect for summer entertaining or quick weeknight dinners. The grilling method infuses everything with deep flavor while keeping prep straightforward.
Ingredients
- 1 medium eggplant, sliced into 1/2 inch thick rounds and quartered
- ¼ cup extra virgin olive oil, for eggplant
- 2 tablespoons extra virgin olive oil, for flatbread
- 1 teaspoon cumin seed, crushed
- ¼ teaspoon salt
- 4 pieces flatbreadpita bread or naan1:1gluten-free-sub
thinner crust, adjust grill time
- 1 cup feta cheese, crumbled
- ½ cup kalamata olives, sliced
- 1 teaspoon ground pepper
Instructions
- 1
Heat grill to medium-high heat and preheat oven to 400 degrees.
- 2
Combine eggplant, 1/2 cup olive oil, crushed cumin seeds, and salt in a large bowl and toss until coated.
- 3
Grill eggplant quarters until cooked through, about 8 minutes. Transfer to a plate.
- 4
Brush both sides of flatbread with remaining oil and grill for 5 minutes.
- 5
Flip bread over and top with grilled eggplant, olives, feta cheese, and pepper.
- 6
Grill for 5 more minutes until cheese begins to soften.
- 7
Transfer pizzas to a baking pan and bake for approximately 8 minutes.
- 8
Serve immediately.
Tips
Don't skip grilling the eggplant first; it removes excess moisture and develops deep, smoky flavor that flatbread alone cannot replicate.
Use room-temperature feta if possible so it softens gently on the pizza rather than melting completely, preserving its creamy-crumbly texture.
Good to Know
Leftover pizza keeps refrigerated in an airtight container for up to 2 days. Reheat gently in a 350F oven to restore crispness.
Grill eggplant and brush flatbread with oil up to 4 hours ahead. Assemble and cook just before serving for best texture.
Serve immediately while bread is crisp and feta is still soft. Pairs well with a fresh green salad or Greek yogurt dip on the side.
Common Mistakes
Skip grilling eggplant to avoid watery, mushy results; the initial grill step is essential for texture.
Crowd the grill to avoid uneven cooking; work in batches if needed for consistent caramelization.
Overbake in the oven to avoid dried-out flatbread; 8 minutes is exact and crucial.
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
thinner crust, adjust grill time
General Alternatives
FAQ
Can I make this without a grill?
Yes. Roast eggplant at 400F for 15-20 minutes until golden, then top pre-toasted flatbread and bake as directed. Finish under the broiler for 2-3 minutes for charred edges if desired.
What if I don't have flatbread?
Pita, naan, or even thick slices of focaccia work well. Adjust grill time slightly depending on thickness; thinner breads need only 3-4 minutes per side.
How long can I keep leftovers?
Store covered in the refrigerator for up to 2 days. Reheat gently in a 350F oven for 5-7 minutes to restore crispness. Not ideal for freezing due to flatbread texture loss.