Print

Sweet Potato Flatbread with Smoked Eggplant Spread and Green Olive Salsa Verde

Prevent your screen from going dark

Makes 2 to 3 servings 1x

Time 20 minutes

Sure, leftovers are great for the next day’s lunch. But what if tonight’s meal ended up as tomorrow’s supper—yet in a totally new, unexpected way? This is “Dinner Tonight, Dinner Tomorrow,” a monthly series that we hope you find as useful as we do.

Units Scale

Ingredients

For the flatbreads:

  • 1 pound cooked sweet potatoes, leftover from last night, skins removed and mashed
  • 2 cups all-purpose flour
  • 1 tablespoon salt
  • 2 tablespoons za’atar

For garnish:

Instructions

  1. In a large mixing bowl, combine mashed sweet potatoes, flour, salt, and za’atar. Adjust the amount of flour as needed (if the dough feels too sticky to work with, add more in small amounts). Place a skillet over medium heat. On a floured surface, knead the dough until smooth. Separate the dough into small round balls, based on the desired size of your flatbreads. Roll them out, and, one-by-one, add them to the skillet, cooking for 1-2 minutes per side (until golden brown all over and fully cooked). Remove from heat and top with eggplant spread, salsa verde, and fresh parsley. Transfer to serving plates and enjoy. Note: Take leftover eggplant spread and salsa verde out of the fridge before beginning to return to room temperature for less of a temperature contrast and in case any oil has solidified.