Ingredients

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.

2. 2

   Score the flesh of the eggplant slices in a diamond pattern without cutting through the skin. Brush generously with 3 tablespoons of olive oil and season with salt and pepper.

3. 3

   Roast the eggplant for 35-40 minutes until the flesh is golden brown and very tender.

4. 4

   While the eggplant roasts, prepare the whipped goat cheese. In a small bowl, whisk together the goat cheese, Greek yogurt, half the lemon juice, and half the lemon zest until smooth and creamy.

5. 5

   In the last 5 minutes of roasting, brush the flatbreads with the remaining olive oil and place them directly on the oven rack or on a separate tray to toast until warm and slightly crispy.

6. 6

   To serve, spread the whipped goat cheese onto plates. Top with the warm roasted eggplant.

7. 7

   Garnish with a drizzle of honey, pomegranate seeds, fresh mint, and the remaining lemon zest. Serve immediately with the toasted flatbread.