Flatbread with Eggplant Peppers and Olives
Indulge in the Mediterranean flair of this vibrant Flatbread with Eggplant, Peppers, and Olives—a perfect blend of rustic homemade flatbread and rich vegetable toppings. Crisp yet tender, these flatbreads are topped with roasted eggplant and bell peppers tossed in olive oil, garlic, and aromatic oregano, then finished with briny Kalamata olives and fresh parsley. For an extra burst of flavor, add crumbled feta cheese to bring a creamy, tangy contrast. Made from scratch in under an hour, this easy-to-follow recipe is perfect for a light lunch, a shareable appetizer, or a colorful dining table centerpiece. With its fresh ingredients, roasted flavors, and Mediterranean charm, this flatbread recipe promises to be a crowd-pleaser and a feast for the senses.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 teaspoon Baking powder
- 1 teaspoon Salt
- 0.75 cup Water
- 3 tablespoons Olive oil
- 1 medium Eggplant
- 1 medium Red bell pepper
- 1 medium Yellow bell pepper
- 0.5 cup Kalamata olives
- 2 cloves Garlic
- 1 teaspoon Dried oregano
- 2 tablespoons Fresh parsley
- 0.25 cup Feta cheese (optional)
Instructions
Preheat your oven to 400°F (200°C).
Prepare the flatbread dough: In a large bowl, whisk together the flour, baking powder, and salt. Slowly add the water and 2 tablespoons of olive oil, stirring until the dough comes together.
Knead the dough for 3-4 minutes on a lightly floured surface until smooth. Cover and set aside.
Slice the eggplant into 1/2-inch cubes. Chop the red and yellow bell peppers into bite-sized pieces.
In a bowl, toss the eggplant and peppers with 1 tablespoon of olive oil, minced garlic, oregano, and a pinch of salt and pepper.
Spread the vegetables evenly on a baking sheet lined with parchment paper. Roast for 20 minutes, stirring halfway through, until tender and slightly caramelized.
While the vegetables roast, divide the dough into four equal portions. Roll each portion into a thin, oval-shaped flatbread (about 1/8-inch thick).
Heat a dry skillet over medium heat. Cook each flatbread for 1-2 minutes per side until lightly browned and puffed. Set aside.
Once the vegetables are roasted, finely chop the Kalamata olives and mix them with the hot vegetables.
Assemble the flatbreads: Spread the roasted vegetable and olive mixture over the flatbreads, leaving a small border around the edges.
Top with crumbled feta cheese (if using) and fresh parsley.
Serve immediately or return to a warm oven (350°F / 175°C) for 5 minutes to heat through if desired.
Nutrition Facts
Calories |
1941 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.0 g | 114% | |
| Saturated Fat | 20.0 g | 100% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 53 mg | 18% | |
| Sodium | 5515 mg | 240% | |
| Total Carbohydrate | 245.4 g | 89% | |
| Dietary Fiber | 33.6 g | 120% | |
| Total Sugars | 23.2 g | ||
| Protein | 41.9 g | 84% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 552 mg | 42% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 2166 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
