Roasted Eggplant, Tomato and Pesto Mini Naan Bites

A simple recipe for Roasted Eggplant, Tomato and Pesto Mini Naan. These little flatbreads are excellent straight from the oven or packed for a picnic. Made with store-bought mini naan, roasted eggplant, fresh tomato, pesto and feta, they come together quickly and make a versatile appetizer, light lunch or snack. This post features Stonefire Authentic Flatbreads.

Aubergine or eggplant — whichever name you prefer — is one of those vegetables that transforms when roasted. Firm, glossy slices collapse into silky, flavorful rounds that soak up oil and herbs and pair beautifully with fresh tomato and tangy feta. For this recipe I used Stonefire Mini Naan for their light, pillowy texture; they toast quickly and make assembling these bites fast and fuss-free.

The idea is simple: roast eggplant slices until tender, spread mini naan with pesto, top with roasted eggplant and a tomato round, finish with feta and a sprinkle of parsley, then bake briefly so the tomato softens and the cheese warms. The result is a handable, flavorful bite with contrasting textures — crisped edges of naan, soft eggplant and bright tomato — perfect for casual entertaining or an easy weeknight treat.

Why this Mini Naan Recipe Works

This recipe is fast, adaptable and crowd-pleasing. Using mini naan saves time and gives consistent results without making dough. Roasting eggplant concentrates its flavor and softens it so every bite is tender. Pesto adds herbal brightness and richness, while feta brings salty creaminess. Serve these warm or at room temperature — they travel well, so they are excellent for picnics, potlucks or lunchboxes.

Ingredients

• 2 packages Stonefire Mini Naan (Original)
• 1 medium eggplant
• 1/4 cup olive oil
• Kosher salt and freshly ground black pepper
• 1 cup pesto
• 1 large tomato, sliced into 1/4″ rounds
• 1 cup feta cheese, crumbled
• 2 tablespoons chopped parsley

Instructions

1. Preheat the oven to 400°F (200°C). Line a small baking sheet with parchment paper.
2. Slice the eggplant crosswise into six 1/4-inch rounds. Brush both sides lightly with olive oil, arrange the slices in a single layer on the prepared sheet, and season with a little salt and pepper. Roast for about 10 minutes or until the eggplant is just fork-tender.
3. While the eggplant roasts, arrange six mini naan on a large baking sheet. Spread about a tablespoon or two of pesto over each naan to form a thin layer.
4. Top each naan with one roasted eggplant slice and one tomato round. Season the tomato with a pinch of salt and a grind of black pepper. Sprinkle crumbled feta over each piece.
5. Place the baking sheet in the oven and bake for about 4 minutes more, until the tomato softens, the feta warms slightly, and the naan edges are lightly toasted.
6. Remove from the oven, scatter chopped parsley on top, and serve. These are delicious hot from the oven or served at room temperature.

Serving Suggestions and Variations

• Make a vegetarian platter by adding roasted red peppers, marinated artichokes or olives alongside.
• Swap feta for goat cheese or shredded mozzarella if you prefer a milder melt.
• For a spicier version, stir a little red pepper flakes into the pesto before spreading.
• Use different flatbreads or larger naan to turn this into a shareable pizza-style snack.

Recipe Notes

Prep time is about 5 minutes and cook time roughly 15 minutes, making this an easy 20-minute recipe from start to finish. The mini naan toast quickly, so keep an eye on them during the final bake so they brown but do not burn. Leftovers store well in the refrigerator and are pleasant at room temperature, making them convenient for packed lunches or picnic fare.

Disclosure: This recipe features Stonefire Authentic Flatbreads. All opinions expressed are my own.

More Flatbread Recipe Ideas

• Caramelized Onion, Feta & Serrano Ham Flatbread
• Grilled Naan Flatbread with Grapes, Onion Jam, Prosciutto and Double-Crème Cheese
• Skillet Pesto Flatbread with Goat Cheese, Artichokes and Roasted Butternut Squash
• Potato Pesto Pizza with Brussels Sprouts and Yellow Squash
• Ricotta Pizza with Prosciutto and Fresh Pea Salad