Garlicky Eggplant Tomato and Basil Bobolis
Elevate your weeknight dinner game with these Garlicky Eggplant Tomato and Basil Bobolis—a delightful fusion of Mediterranean-inspired ingredients and quick, homemade charm. Featuring roasted eggplant, sweet cherry tomatoes, and fragrant fresh basil atop crispy mini Boboli-style crusts, this recipe is a celebration of bold, fresh flavors. A garlicky olive oil base infuses each bite with a savory richness, while a sprinkle of Parmesan cheese adds the perfect touch of umami. Ready in just 40 minutes, these personalized flatbreads are ideal for a satisfying dinner or a casual gathering. Serve warm and enjoy the combination of roasted, garlicky goodness and vibrant garden flavors!
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Recipe Information
Ingredients
- 2 pieces Mini Boboli-style pizza crusts
- 1 medium Eggplant
- 1 cup Cherry tomatoes
- 0.5 cup Fresh basil leaves
- 3 tablespoons Olive oil
- 2 large Garlic cloves
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 cup Grated Parmesan cheese
- 0.25 teaspoon Crushed red pepper flakes (optional)
Instructions
Preheat the oven to 400°F (200°C).
Slice the eggplant into 1/4-inch thick rounds. Lay them on a baking sheet lined with parchment paper. Brush both sides of the eggplant slices with 1 tablespoon of olive oil and sprinkle lightly with salt and pepper.
Roast the eggplant in the oven for 15 minutes, flipping halfway through, until tender and slightly golden. Remove from the oven and set aside.
While the eggplant is roasting, halve the cherry tomatoes and set them aside.
Mince the garlic cloves and combine them with 2 tablespoons of olive oil in a small bowl. Stir well to create a garlicky oil mixture.
Place the mini Boboli crusts on a separate baking sheet. Brush each crust evenly with the garlicky olive oil mixture.
Layer the roasted eggplant slices over each crust, followed by the cherry tomato halves. Sprinkle with a pinch of salt and black pepper.
Sprinkle the grated Parmesan cheese evenly over the toppings. If using, add a light sprinkle of crushed red pepper flakes for a bit of heat.
Bake the prepared Boboli crusts in the oven for 10 minutes, or until the edges are golden and the cheese is melted and bubbly.
Remove from the oven and let the flatbreads cool for 2-3 minutes. Top with fresh basil leaves before slicing and serving.
Serve warm, and enjoy the delightful combination of garlicky, savory, and fresh flavors!
Nutrition Facts
Calories |
934 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.3 g | 71% | |
| Saturated Fat | 11.7 g | 58% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 20 mg | 7% | |
| Sodium | 2714 mg | 118% | |
| Total Carbohydrate | 95.8 g | 35% | |
| Dietary Fiber | 19.7 g | 70% | |
| Total Sugars | 25.3 g | ||
| Protein | 25.4 g | 51% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 360 mg | 28% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 1676 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
