Hummus Flatbread with Eggplant & Tomatoes - Patricia Bannan, MS, RDN

Ingredients

• 1 cup cherry tomatoes, halved
• 1/2 eggplant, sliced thin
• 1 1/2 tablespoons extra-virgin olive oil, divided
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 medium (3 ounce each) premade naan or other flatbread
• 1 large garlic clove
• 1/2 cup store-bought hummus
• 2 tablespoons store-bought balsamic glaze
• 2 tablespoons fresh basil leaves, torn or chopped for garnish