Roasted Tomato and Eggplant Flatbread
August 18, 2026 · Recipe by Edible Rhody
Sautéed eggplant and slow-roasted cherry tomatoes on premade flatbread, finished with feta and oregano — from Edible Rhody.
This is Amy McCoy’s Edible Rhody flatbread — roasted tomatoes and pan-browned eggplant on a weeknight crust. For eggplant as a spice-and-tahini side instead of a pizza topping, see Mediterranean Roasted Eggplant.
CSA tips: Cherry tomatoes don’t need peeling; skip the blanch and roast them at 400°F for about 25 minutes if you’re short on time. Globe or Italian eggplant both work — salt only if yours is especially seedy. Naan, pita, or leftover pizza dough all stand in for premade flatbread. Leftover roasted tomatoes freeze well for pasta later.
Roasted Tomato and Eggplant Flatbread
Golden sautéed eggplant rounds and slow-roasted cherry tomatoes piled on store-bought flatbread with feta (and optional bacon). Recipe by Amy McCoy at Edible Rhody — bake until the edges are crisp.
Ingredients
- 1 tbsp olive oil
- 1 medium eggplant, sliced crosswise into ¼-inch rounds
- 2 premade flatbreads (Pizza Gourmet or your favorite)
- 2 pints roasted cherry tomatoes (see below)
- 2 oz (½ cup) crumbled feta cheese
- ¼ cup chopped crispy bacon (optional)
- 1 tsp fresh oregano
- Kosher or sea salt and freshly ground black pepper
- Slow-roasted tomatoes: 2 pints cherry tomatoes
- 3 tbsp extra-virgin olive oil
Method
- Slow-roasted tomatoes: Preheat the oven to 225°F. Slice a shallow X in the base of each tomato. Blanch in boiling water until the skins start to split, about 1 minute, then rinse with cold water and peel. Toss with 3 tbsp olive oil, salt, and pepper. Spread on a parchment-lined sheet, pour remaining oil over, and roast 2 hours. (This method works with all types of tomatoes.)
- Raise the oven to 450°F. In a large sauté pan, heat 1 tbsp olive oil and cook the eggplant until tender and golden brown, about 5 minutes per side.
- Place the flatbreads on a large rimmed baking sheet. Divide the roasted tomatoes and eggplant between them. Sprinkle with feta (and bacon, if using), season with salt and pepper, and bake until the edges are golden, 10 to 15 minutes.
- Finish with fresh oregano and serve.
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