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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."

Ingredients :

• 1 large eggplant
• 1 red bell pepper
• 1 green bell pepper
• 1/2 cup tahini
• 1/3 cup lemon juice
• 4 cloves garlic, minced
• 2 teaspoons ground cumin
• 2 tablespoons extra-virgin olive oil, divided
• 4 whole-grain flatbreads
• 4 teaspoons basil pesto
• 4 cups shredded mozzarella cheese
• 1 cup grated Parmesan cheese
• 1 pound shrimp
• 1 tablespoon Cajun seasoning, or more to taste
• 3 tomatoes, cut into 16 slices

Instructions :

Prep : 35M	Cook : 4M	Ready in : 1H23M

• Preheat oven to 375 degrees F (190 degrees C).
• Preheat a charcoal grill for medium heat and lightly oil the grate. Poke several holes in the eggplant with a knife.
• Grill eggplant, red bell pepper, and green bell pepper until skin starts to blacken and flesh softens, 10 to 15 minutes.
• Place eggplant on a baking sheet. Chop red bell pepper and green bell peppers.
• 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.
• 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.
• 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.
• Bake in the preheated oven until mozzarella cheese and Parmesan cheese are melted, about 5 minutes.
• Toss shrimp with Cajun seasoning in a bowl.
• Heat remaining 1 tablespoon olive oil in a skillet. Cook shrimp in the hot oil until opaque, about 3 minutes.
• Divide shrimp and tomato slices among flatbreads. Cut into slices or wrap up and serve with remaining eggplant puree on the side.

Notes :

• I used Anderval's basil pesto recipe from this site (without the parsley) and it was delicious!

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