Spicy Shrimp Baba Ghanoush Flatbread

A surprisingly tasty wrap I put together for the family, and they loved it! It’s a top-5 recipe in our household now. I prefer to eat these open-faced, but they are great as wraps too.



Step: 1

Preheat oven to 375 degrees F (190 degrees C).

Step: 2

Preheat a charcoal grill for medium heat and lightly oil the grate. Poke several holes in the eggplant with a knife.

Step: 3

Grill eggplant, red bell pepper, and green bell pepper until skin starts to blacken and flesh softens, 10 to 15 minutes.

Step: 4

Place eggplant on a baking sheet. Chop red bell pepper and green bell peppers.

Step: 5

Bake eggplant in the preheated oven until soft, about 20 minutes. Cool until easily handled, about 10 minutes. Peel off skin. Mash flesh into a coarse paste.

Step: 6

Combine mashed eggplant, tahini, lemon juice, garlic, and cumin in a blender; puree until smooth. Pour into a bowl. Drizzle 1 tablespoon olive oil on top.

Step: 7

Arrange flatbreads on a baking sheet. Spread 2 tablespoons eggplant puree and 1 teaspoon pesto on top of each flatbread. Top with 1/4 cup red bell pepper, 1/4 cup green bell pepper, 1 cup mozzarella cheese, and 1/4 cup Parmesan cheese.

Step: 8

Bake in the preheated oven until mozzarella cheese and Parmesan cheese are melted, about 5 minutes.

Step: 9

Toss shrimp with Cajun seasoning in a bowl.

Step: 10

Heat remaining 1 tablespoon olive oil in a skillet. Cook shrimp in the hot oil until opaque, about 3 minutes.

Step: 11

Divide shrimp and tomato slices among flatbreads. Cut into slices or wrap up and serve with remaining eggplant puree on the side.


Per Serving: 875 calories; protein 66.6g; carbohydrates 40.4g; fat 51.6g; cholesterol 264.2mg; sodium 1779.1mg.

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