Appetizers & Snacks, Lunch

Grilled Eggplant, Tomato and Feta Flatbread

  • Prep 5 mins
  • Total 30 mins
  • Medium
  • Serves 2

TIP: Use this grilled flatbread technique with any toppings you like or have on hand.


  • Contains Milk/Dairy
  • Contains Wheat

Tip: Allergy Advice

This dish contains the following allergens: Milk/Dairy, Wheat

Cooking mode

Step-by-step instruction without your screen going to sleep

  • 1 small eggplant, sliced into 1/4-inch rounds
  • vegetable oil, as desired, divided
  • 1 medium ripe tomato, diced
  • 1 clove garlic peeled, smashed
  • Kosher salt, as desired
  • Ground black pepper, as desired
  • All-purpose flour, as desired for rolling dough
  • 8 ounces premade pizza dough, room temperature
  • 4 ounces feta cheese, crumbled
  • 1 teaspoon red pepper flakes if desired
  • 5-7 leaves fresh basil


  • Silicone Brush
  • Rolling Pin
  • Small Bowl
  • Silicone-Tipped Tongs
  • Step 1

    To install the grill grate, slide it into the front of the base so it hooks in, then press down on the back unit it clicks into place and close the hood. Select GRILL, set temperature to MAX, and set timer for 20 minutes. Press the dial to begin preheating (preheating will take approximately 10 minutes).

  • Step 2

    While unit is preheating, brush the eggplant slices with vegetable oil on both sides.

  • Step 3

    In a small bowl, add the tomato, smashed garlic, salt, pepper, and 2 teaspoons vegetable oil and mix until combined.

  • Step 4

    On a clean, lightly floured work surface, roll the pizza dough out to a 12”x8” rectangle, then brush the top with vegetable oil.

  • Step 5

    When unit beeps to signify it has preheated, open hood and place eggplant slices on the grill grate and gently press down to maximize grill marks. Close the hood and grill for 10 minutes, flipping halfway through. When cooking is complete, open the hood and transfer the eggplant to a plate, sprinkle with salt and pepper.

  • Step 6

    Place the pizza dough, oiled side down on the grill grate. Leave hood open, cook for 2 minutes, then flip and cook for 2 minutes more.

  • Step 7

    With the dough on the grill grate, top with eggplant, tomato garlic mixture, and feta cheese. Close hood and cook until cheese is slightly brown in spots, about 5 minutes.

  • Step 8

    Transfer flat bread to cutting board or platter and cut into 8 slices. Garnish with red pepper flakes if desired and torn basil leaves.