In my opinion, June is the most lovely month of the year. The days are long, the weather is generally warm but not uncomfortably hot, and I can spend the entire month grilling my dinner and never tire of it. June is also Dairy Month! I couldn’t think of a better way to celebrate the fresh, wholesome milk produced on dairy farms across Michigan than with this Grilled Eggplant Flatbread made with a generous helping of creamy Greek yogurt.
This vegetarian meal comes together fast, so you can eat you dinner in a hurry and get right back to your outdoor activities. This is also a great dish for a potluck or backyard party! First, make some quick spiced chickpeas by tossing canned chickpeas with olive oil, cumin, oregano, cinnamon and chili powder. Then, it’s time to head out to the grill! Put slices of eggplant onto the grates and cook 6 to 8 minutes or until they have great grill marks and are nice and tender. Throw some naan bread on right near the end, and get some grill marks on that, too.
Bring everything inside and assemble: spread yogurt over the naan bread, making sure you get yogurt in all the nooks and crannies. Chop the eggplant and arrange that over the yogurt, then pile on the spiced chickpeas, along with a sprinkle of pine nuts and parsley. Cut into wedges and enjoy!
The yogurt used in this recipe was produced by members of the United Dairy Industry of Michigan. For more information on UDIM and to find out why Milk Means More, please visit their website and connect with them on Facebook, Pinterest, Instagram, YouTube and Twitter.