Back in 2012 we would frequent The Yardhouse in Virginia Beach, VA. My most favorite item on the menu was this roasted eggplant flatbread. It was so amazing that I was devastated when they removed it from their menu. Years later and I still cannot stop thinking about it so I attempted to recreate it on a pizza. You could easily use a piece of naan heated up in the oven as the crust to make 2 smaller flat breads if you wish.
Here is a photo of the flatbread from Yardhouse:
*pizza dough
1 eggplant, peeled and chopped into 1/2" cubes
1 head of garlic
2 roma tomatoes or a pint cherry tomatoes, sliced
olive oil
kalamata olives
small amount of feta cheese, less than 6oz
fresh basil, choppedbalsamic glaze
Place eggplant cubes in a colander and sprinkle liberally with salt. Allow to sit for 1 hour. The salt will help pull some of the moisture out. Preheat oven to 400°.
Peel outer paper off of the head of garlic but leave the cloves in the peel so that the head is still all one piece (do not separate the cloves). Using a knife cut about a 1/2" off the top of the head of garlic exposing the very top of each clove. Drizzle olive oil over the head of garlic and wrap entirely in foil. Place on oven rack and set timer for 40 minutes. (The garlic needs 40 minutes to roast)
Rinse eggplant and pat dry really well with paper towels. Generously toss eggplant in olive oil and place on a sheet pan. Once 5 minutes has passed put the eggplant in the oven. Roast for 15 minutes then remove and flip pieces over, adding more olive oil if needed. Push eggplant pieces over to half of pan and drizzle olive oil on other half. (The eggplant needs 35 minutes to roast)
Place sliced tomatoes on other half of sheet pan and roast for 20 more minutes.
Roll pizza dough out onto pizza stone and bake for 10 minutes. Take out and drizzle with olive oil; bake for another 10 minutes or until done.
As soon as you remove crust from oven sprinkle roasted tomatoes, eggplant, whole garlic cloves and kalamata olives evenly over pizza. Drizzle with balsamic glaze and then sprinkle with feta cheese and chopped basil.
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