Breakfast, Lunch & Dinner…and then some

In the kitchen at Di's House

“Greek” Veggie Flatbread Pizza

on November 9, 2013

This is our split of the CSA share this week:  Kale, Malabar spinach, radishes, basil, sweet potatoes, Fairytale eggplant, and bok choy.


Inspired by a recipe in “Simple Vegetarian Pleasures” by Jeanne Lemlin, I made “Greek” Veggie Flatbread Pizzas.  I spread Trader Joe’s Middle Eastern Flatbread with some pesto, then topped it with sauteed eggplant, bell pepper, onion and garlic, as well as sauteed Malabar spinach, crumbled feta and sliced tomato.  The veggies were sauteed with Penzey’s Greek seasoning.  I heated the pizzas in a 350F oven for about 10-15 minutes, until the cheese started to brown and melt.  We had the pizza along with some of the radishes (with butter and salt, a la Francaise).  I really wish we had a Trader Joe’s here.


Last night we had baked eggplant topped with pesto, as a side dish.  My hubby inhaled it so it must have passed muster.  I love the texture of baked eggplant.



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