Vegan Mediterranean Flatbread with Roasted Eggplant and Tahini Drizzle

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant vegan flatbread topped with smoky roasted eggplant, sun-dried tomatoes, olives, and finished with a creamy tahini sauce. This Mediterranean-inspired pizza recipe (vegan), ready in about 40 minutes, pairs flatbread dough, eggplant, sun-dried tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 25 min Serves 2 Mediterranean cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 450°F (230°C). Cut 1 small eggplant (200 g) into 1/2-inch cubes, toss with 2 tbsp olive oil, 1/2 tsp sea salt, and 1/4 tsp black pepper, and roast on a baking sheet for 20 minutes until soft and golden.
  2. Step 2: Roll out 250 g flatbread dough into a 10-inch oval on a floured surface.
  3. Step 3: Spread 1 tbsp olive oil over the flatbread, then scatter the roasted eggplant cubes, 50 g chopped sun-dried tomatoes, and 40 g pitted Kalamata olives evenly on top.
  4. Step 4: Bake the flatbread on a preheated tray for 12-15 minutes until the edges are crisp and golden.
  5. Step 5: While baking, in a small bowl whisk together 2 tbsp tahini, 1 tbsp lemon juice, 1 minced small garlic clove, and 1/4 tsp ground cumin with 2 tbsp warm water until smooth and creamy.
  6. Step 6: Drizzle the tahini sauce over the hot flatbread once it comes out of the oven.
  7. Step 7: Garnish with 10 g chopped fresh parsley and serve immediately.

Frequently asked questions

How long does Vegan Mediterranean Flatbread with Roasted Eggplant and Tahini Drizzle take to make?

Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Vegan Mediterranean Flatbread with Roasted Eggplant and Tahini Drizzle?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep flatbread dough from drying out.

Can I substitute ingredients in Vegan Mediterranean Flatbread with Roasted Eggplant and Tahini Drizzle?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Vegan Mediterranean Flatbread with Roasted Eggplant and Tahini Drizzle for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Vegan Mediterranean Flatbread with Roasted Eggplant and Tahini Drizzle vegan?

Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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