Eggplant, Fig & Goat Cheese Flatbread

The meaty aubergine enlists figs and chèvre to share a chickpea crust, perfect for an hors d'oeuvre, appetizer or a light lunch!

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Serves: 8
Hands-on time: 20 minutes
Total time: 1 hour


  • 1 1/2 cups chickpea flour (TRY: Bob’s Red Mill Stone Ground Garbanzo Bean Flour)
  • 4 tbsp ground flaxseeds
  • 1/2 tsp sea salt
  • 1 eggplant, sliced into 1/4-inch rounds
  • Olive oil cooking spray
  • 4 fresh figs, trimmed and thinly sliced
  • 3 oz soft goat cheese, crumbled
  • 1 1/2 tbsp raw honey
  • 2 tbsp chopped fresh mint


  1. In a medium bowl, whisk flour, flaxseeds and salt. Stir in 3/4 cup water until well combined (consistency will be like a thick batter). Cover in bowl and refrigerate for 30 minutes.
  2. Arrange 1 oven rack in top position and 1 rack in center. Preheat broiler to high. Mist both sides of eggplant with cooking spray and arrange on a large, rimmed, nonstick baking sheet. Broil, turning once, for 4 to 5 minutes per side, until lightly browned. Remove eggplant from sheet.
  3. Reduce oven temperature to 425°F. Arrange a large square of parchment paper on a flat work surface. Transfer dough to parchment and use a rubber spatula to spread into a 9 x 12-inch rectangle. Carefully transfer parchment with dough to baking sheet and bake on center rack for 10 minutes, until lightly golden and almost firm.
  4. Remove crust from oven and top with eggplant and fig. Sprinkle with cheese and bake on center rack for 10 more minutes, until light brown and crisp.
  5. To serve, drizzle with honey and top with mint.

Nutrients per serving (1 slice): Calories: 162, Total Fat: 5 g, Sat. Fat: 2 g, Monounsaturated Fat: 1 g, Polyunsaturated Fat: 2 g, Carbs: 23 g, Fiber: 5 g, Sugars: 8 g, Protein: 7 g, Sodium: 172 mg, Cholesterol: 5 mg

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