roasted tomato & eggplant flatbread

 Ya know, there is really nothing funny about this recipe. No silly anecdote or cute personal reference on how this came to be. Nope, just a couple of classic flavors joined together on top of one of the worlds greatest inventions, flatbread. Good stuff. To be perfectly honest, this recipe is nothing more one than a " just throw something in the oven" standby that we often take for granted. Well, a variation of it at least. This time, we actually decided to take a minute and write down actual amounts of ingredients. What a concept!

We chose L's flatbread (because it is the best) as the vessel for all this goodness, but any ol' pizza crust or pita would do. Really, you don't even need one. Put it on your eggs, spread it on a sandwich, dip a carrot in it, eat it on a cracker. Hell, eat it straight out of the pan. Or, all of the above. It's versatile, you'll figure it out.

roasted tomato & eggplant flatbread    

1 med eggplant
1 32oz. can crushed tomatoes
3 garlic cloves minced
2 tsp paprika
1 Tb lemon juice
1/2 tsp ground cumin
1/2 tsp coriander
 your favorite flatbread, etc....

feta cheese
flat leaf parsley
toasted cumin seed

Preheat oven to 400. rub a small amount of oil on a 9x13 pan. Slice eggplant in half lengthwise, sprinkle with kosher salt, and place skin side up on the pan. Combine together tomato, lemon juice and spices, add to pan. Place pan in oven and roast for 45-50 minutes. Remove from oven and carefully scoop out the eggplant from skin. Add eggplant back to tomato mixture, mix well. Spread mixture onto bread/crust, top with feta and return to oven. Bake until golden brown. Garnish w/ parsley, cilantro, cumin seeds, and a sprinkle of kosher salt. Eat that thang!