Makes 4 servings (1/2 flatbread per serving)

Ingredients

• 1 large eggplant, trimmed and cut into ½-inch slices
• 2 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
• 2 whole wheat flatbreads (10 inch)

Preparation

1. Preheat BBQ to medium heat (about 400°F). Keep one half of the grill on low heat.
2. Brush eggplant slices with 1 tbsp olive oil. Sprinkle with salt and pepper and grill, turning often, until tender; about 8 minutes. Let cool and chop coarsely.
3. Combine the chopped eggplant with tomatoes, cheese, mint and the remaining 1 tbsp olive oil in a mixing bowl. Season with salt and pepper.
4. Place flatbread on the cooler side of the grill. Cook just until heated through and grill marked, about 2 minutes. Flip flatbreads over and distribute half of the eggplant mixture on each of the crusts.
5. Cover the BBQ and cook, rotating the flatbreads once or twice until the toppings are heated through, about 5 minutes.
6. Remove the flatbreads from the grill. Each one will serve about 2 people. Enjoy with a side salad.

Nutritional analysis per serving: 192 calories, 7 g fat, 8 g protein, 26 g carbohydrate (17 g available carbohydrate) 9 g fibre, 417 mg sodium

My Viva Plan® Servings: 1 grain, 1 protein, 2 vegetable, 1 fat

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