Aubergine flatbreads

Name: Aubergine flatbreads
Total time: 25 min
Yield: 2
Ingredients: 1 large aubergine (400g); 200 g self-raising flour plus extra for dusting; 10 mixed marinated olives; 2 sprigs or 1 heaped teaspoon dried flowering oregano; 50 g feta cheese

Hot marinated olives, tangy feta & dried oregano

Vegetarianv

“Inspired by the flatbread work I’ve seen in Greek and Turkish street food, this makes a delicious lunch. It’s a super-quick dough, plus blackening aubergines gives them the most extraordinary flavour. ”

Serves 2

Cooks In25 minutes

DifficultyNot too tricky

Bread

Nutrition per serving

Calories 552 28%
Fat 21.1g 30%
Saturates 5.9g 30%
Sugars 5.7g 6%
Salt 1.8g 30%
Protein 14.8g 30%
Carbs 81.2g 31%
Fibre 3.1g -

Of an adult's reference intake

5 Ingredients Mediterranean

By Jamie Oliver

BUY THE BOOK

Tap For Method

Ingredients

US
Metric

Would you rather see the UK version? Would you rather see the US version? Would you rather see the Australian version? Would you rather see the German version? Would you rather see the Dutch version? Você prefere ver a versão em português? Close

1 large aubergine (400g)
200 g self-raising flour , plus extra for dusting
10 mixed marinated olives
2 sprigs or 1 heaped teaspoon dried flowering oregano
50 g feta cheese

Tap For Method

The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets. For more information about how we calculate costs per serving read our FAQS

5 Ingredients Mediterranean

By Jamie Oliver

BUY THE BOOK

Tap For Ingredients

Method

Prick the aubergine, carefully blacken over a direct flame on the hob (or under the grill), turning with tongs until soft inside, then place in a bowl to cool. Meanwhile, put the flour in a bowl with a pinch of sea salt, then gradually add 100ml of water, mixing with a fork as you go. Tip on to a flour-dusted surface and knead for a few minutes until smooth, then cover and leave to briefly rest. Dust the surface with more flour, then split the dough in half and roll each piece out into an oval shape, roughly 20cm long. Place a large non-stick pan on a high heat, then lay in the dough and cook for 2½ minutes on each side, or until golden and cooked through – you’ll need to work in batches. Meanwhile, chop the olives (destone, if needed), plus any of the marinating ingredients.

Once you’ve cooked the flatbreads, put the pan back on a very low heat. Leaving the juices in the bowl, slice the aubergine in half lengthways, then use a teaspoon to scrape out the flesh into the bowl, discarding any skin. Add 1 tablespoon each of extra virgin olive oil and red wine vinegar and half the oregano. Stir and break up with a spoon, then season to perfection with salt and black pepper. Spoon the dressed aubergine on to the flatbreads. Scatter the chopped olives into the pan with 1 tablespoon of olive oil, allow to sizzle for 30 seconds, then spoon over the aubergine. Crumble over the feta, then put the remaining oregano sprig between your hands and rub together over the flatbreads so that the dried leaves and flowers rain down on top (or simply scatter).