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    You are in: Home / Recipes / Flatbread With Eggplant, Peppers and Olives Recipe
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    Flatbread With Eggplant, Peppers and Olives

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    2 Total Reviews

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    • on April 16, 2007

      This was a very tasty and light dinner for us. When prompted for his opinion, DBF said "It's good, but it could use some oregano." So he sprinkled his pieces with oregano and happily munched away. In addition to the vegetables, I sprinkled low-fat feta over top. Next time, I will probably leave out the olives (at least from my half of the bread) because, try as I might, I just can't come to like the buggers. Also, instead of using fresh tomatoes over top, I might just chop up some sun-dried tomatoes and add them to the peppers and eggplant. Or I might do both kinds of tomatoes. :-) The dough was quite a bit of work for me, as I am not a big bread/dough maker, so this will likely only be for special occassions. Or I will just do the vegetables and layer it on a pre-made crust. Thanks Nimz!

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    • on June 15, 2006

      This was a choice for ZWT. The toppings were an excellent combination of flavors, I did brush the dough with olive oil and then sprinkled feta cheese on top before the veggies, thank you for sharing hon!...Kitten:)

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    Nutritional Facts for Flatbread With Eggplant, Peppers and Olives

    Serving Size: 1 (280 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 277.7
    Calories from Fat 112
    Total Fat 12.4 g
    Saturated Fat 1.9 g
    Cholesterol 31.4 mg
    Sodium 400.2 mg
    Total Carbohydrate 37.3 g
    Dietary Fiber 5.8 g
    Sugars 5.1 g
    Protein 5.9 g

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