Mediterranean mushroom-eggplant flatbreads with cucumber salad

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Great for Entertaining

Mediterranean mushroom-eggplant flatbreads with cucumber salad

Dairy-Free, Vegan, Mediterranean, Soy-Free

2 Servings, 550 Calories/Serving

30–45 Minutes

Serve up these vegan Mediterranean flatbreads as a main course, or cut them into ready-made finger food, perfect to serve at any awards-season party.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 3 or 4 cloves peeled fresh garlic
  • 3 ounces button mushrooms (such as cremini)
  • 1 globe eggplant
  • 1 teaspoon sumac
  • 1 red onion
  • 1 cucumber
  • ¼ pound cherry or grape tomatoes (see Market Watch note)
  • 1 lemon
  • 2 or 3 sprigs fresh mint
  • 3 or 4 sprigs fresh cilantro
  • 1 green or red fresh chile (such as jalapeño or serrano) (optional)
  • 4 naan flatbreads
Chef's Tip
Hack Your Basket
To serve as an appetizer, cut the baked flatbreads into 2-inch pieces and sprinkle the sumac on top; garnish with the mint and cilantro. Serve the salad on the side, or offer the tomatoes and cucumber as finger-food snacks to enjoy separately.

Market Watch
Because organic cherry and grape tomatoes can be in short supply, you may receive organic full-size heirloom tomatoes (or 1 large tomato) in your bag instead. Remove any stems, then cut away the core and coarsely chop the tomato(es).

Nutrition per serving

Calories: 550, Protein: 17g (34% DV), Fiber: 14g (56% DV), Total Fat: 22g (34% DV), Monounsaturated Fat: 13g, Polyunsaturated Fat: 1.5g, Saturated Fat: 2g (10% DV), Cholesterol: 0mg (0% DV), Sodium: 300mg (13% DV), Carbohydrates: 81g (27% DV), Total Sugars: 20g, Added Sugars: 4g (8% DV).
Contains: Wheat

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Prep the flatbread topping ingredients

Heat the oven to 400°F.
  • Finely chop, press, or grate enough garlic to measure 1 tablespoon [2 TBL].
  • Thinly slice the mushrooms.
  • Remove the stem from the eggplant; cut the eggplant in half lengthwise. Cut each half lengthwise into 1-inch-thick strips, the strips crosswise into ½-inch-thick pieces.
  • Divide the sumac into two equal portions, one for the mushroom-eggplant topping and one for garnish.

2

Cook the mushrooms and eggplant

In a large frying pan over medium heat, warm 1 to 2 tablespoons [2 to 3 TBL] oil until hot but not smoking. Stir in the garlic and cook until fragrant, about 30 seconds. Add the mushrooms, eggplant, ½ cup [¾ cup] water, and half the sumac and season generously with salt and pepper. Cover and cook, stirring occasionally, until the vegetables are softened, 10 to 12 minutes. Remove from the heat. Using a masher, fork, or the back of a spoon, coarsely mash.
While the mushrooms and eggplant cook, prepare the cucumber salad.

3

Make the cucumber salad

  • Peel and finely chop enough onion to measure ½ cup [1 cup].
  • Peel the cucumber, if desired, and trim the ends; cut the cucumber into quarters lengthwise, then crosswise into ¼-inch-thick pieces.
  • Cut the tomatoes in half.
  • Juice half the lemon; cut the remaining half into wedges for garnish. [Juice 1 lemon; cut the remaining lemon into wedges.]
  • Strip the mint leaves from the stems. Set aside half for garnish and coarsely chop the remaining leaves.
  • Set aside a few cilantro sprigs for garnish; coarsely chop the remaining cilantro.
  • If using the fresh chile, remove the stem, ribs, and seeds; finely chop the chile. Wash your hands after handling.
In a large bowl, toss together the onion, cucumber, tomatoes, lemon juice, chopped mint, chopped cilantro, 1 to 2 tablespoons [2 to 3 TBL] oil, and as much fresh chile as you like; season to taste with salt and pepper.

4

Assemble and bake the flatbreads

On a sheet pan, place the flatbreads side by side. Brush the tops lightly with 1 to 2 teaspoons [2 to 3 tsp] oil and season with salt and pepper. Spread the mushroom-eggplant topping evenly over the flatbreads, leaving a ½-inch border around the edges. Bake until the edges are lightly browned and crisp, 6 to 8 minutes. Remove from the oven and let cool slightly.

Serve

Transfer the flatbreads to individual plates and spoon on the cucumber salad. Garnish with the remaining mint leaves and cilantro sprigs, sprinkle with the remaining sumac, and serve with the lemon wedges.
Kids Can!
  • Press the garlic (if you have a press).
  • Measure the onion.
  • Juice the lemon.
  • Strip the mint leaves.
  • Toss the cucumber salad.