This Ridiculously Tasty Flatbread Recipe Takes Only 35 Minute To Make

white anchovy eggplant lavash with tinned fish
White Anchovy Eggplant Lavash RecipePhoto: Rocky Luten; Food Styling: Rebecca Jurkevich

Yields: 1-4

Process Time: 35 mins

Total Time: 35 mins


  • 2

    medium eggplants (about 14 oz each), cut into 3/4-in. pieces

  • 3 tbsp.

    plus 11/4 tsp olive oil, divided

  • Kosher salt

  • 3/4 tsp.

    cumin seeds

  • 2

    4.4-oz cans white anchovies in olive oil

  • 2

    sheets lavash

  • 1/2 c.

    Greek yogurt

  • 3 tbsp.

    red onion, minced

  • 1/2 c.

    cilantro, chopped, plus leaves for serving

  • 2

    Persian cucumbers, peeled into ribbons

  • 1 tsp.

    Aleppo pepper


  1. Heat oven to 475°F. On large rimmed baking sheet, toss eggplant with 3 Tbsp oil and 1/2 tsp salt, and roast, stirring halfway through, until golden brown and tender, 18 to 22 min. Gently toss with cumin seeds and let cool.

  2. Meanwhile, drain anchovies and break into bite-size pieces. Divide lavash among 2 baking sheets, brush with remaining 11/4 tsp oil, and bake until golden brown around edges, 3 to 4 min. (Lavash will crisp as it cools.)

  3. In medium bowl, combine yogurt, onion, and cilantro, then toss with cooled eggplant. Divide among lavash and top with cucumbers and anchovies. Sprinkle with Aleppo pepper and additional cilantro, if desired, then cut into pieces.

Per serving: About 339 cal, 20 g fat (3.5 g sat), 32 mg chol, 621 mg sodium, 27 g carb, 8 g fiber, 9 g sugar (0.5 g added sugar), 17 g pro

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