Eggplant flatbreads

Name: Eggplant flatbreads
Total time: 25 min
Yield: 2
Ingredients: 1 large eggplant (1 lb); 1½ cups self-rising flour plus extra for dusting; 10 mixed marinated olives; 2 sprigs or 1 heaping teaspoon dried oregano, ideally flowering; 1¾ oz 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 eggplant gives it the most extraordinary flavor. ”

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

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Ingredients

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1 large eggplant (1 lb)
1½ cups self-rising flour , plus extra for dusting
10 mixed marinated olives
2 sprigs or 1 heaping teaspoon dried oregano, ideally flowering
1¾ oz feta cheese

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5 Ingredients Mediterranean

By Jamie Oliver

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Method

Prick the eggplant, carefully blacken over a direct flame on the stove (or under the broiler), turning with tongs until soft inside, then place in a bowl to cool. Meanwhile, put the flour in a bowl, then gradually add 7 tablespoons of water, mixing with a fork as you go. Tip onto 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 8 inches 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 (pit, 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 eggplant 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 eggplant onto 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 eggplant. 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).