Grilled Eggplant Feta Flatbread

Makes 4 servings (1/2 flatbread per serving)


  • 1 large eggplant, trimmed and cut into ½-inch-thick slices 
  • 1 ½ Tbsp. extra-virgin olive oil, divided 
  • Salt and freshly ground pepper, to taste 
  • 2 large tomatoes, seeded and roughly chopped (about 2 cups) 
  • ⅓ cup crumbled feta cheese 
  • 4 Tbsp. chopped fresh mint, divided 
  • 2 (10 inch) whole wheat flatbreads


  1. Brush eggplant slices with 1 Tbsp. olive oil. Sprinkle the slices with salt and pepper and grill, turning often, until tender; about 8 minutes. Let cool and chop coarsely. 
  2. Combine the chopped eggplant with tomatoes, feta cheese, mint and the remaining 1 Tbsp. olive oil in a mixing bowl. Season with salt and pepper. 
  3. Place prepared whole wheat flatbread on the cooler side of the grill to heat through. Distribute half of the eggplant mixture on the crusts after turning. 
  4. Cover the grill and cook, rotating the pizzas once or twice until the toppings are heated through, about 5 minutes. 
  5. Remove the pizzas from the grill. Each pizza will serve about 2 people. Enjoy with a side salad! 


Nutritional analysis per serving: 192 calories, 6.6 g fat, 7.9 g protein, 26 g carbohydrate (17.4 g available carbohydrate) 8.6 g fibre, 417 mg sodium. 

My Viva Servings: 1 grain, 1 protein, 2 vegetable, 0 fruit, 1 fat, 0 dairy