Mediterranean Flatbreads

I feel like this recipe is a work in process. John really liked them – I didn’t love the hummus aspect. I was inspired by this recipe but didn’t really follow it per se.

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2 lavish Flatbreads (store bought)

handful or two black olives

4 oz feta, cut into slices

handful chickpeas

handful pickled red onions (I just quick-pickle mine with some vinegar, salt and sugar while prepping ingredients)

spicy hummus

roasted eggplant (I tend to just roast a few eggplants when I get them in the CSA to use them for sides, dip, etc.)

Preheat oven to 450.

Spread layer of hummus on flatbreads. Top with remaining ingredients.

Cook flatbreads until bread is crisping and feta is softened (maybe 6-8 minutes). Slice into pieces and serve.

 

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