Jamie Oliver 5 Ingredients Aubergine Flatbreads are made with aubergine, self-raising flour, mixed marinated olives, oregano, and feta cheese. This delicious and quick Flatbreads recipe creates a flavorful lunch that takes about 25 minutes to prepare and serves 2 people.
This Aubergine Flatbreads Recipe Is From 5 Ingredients Mediterranean Cookbook by Jamie Oliver.
Ingredients Needed:
- 1 large aubergine (400g)
- 200g self-raising flour, plus extra for dusting
- 10 mixed marinated olives
- 2 sprigs or 1 heaped teaspoon dried flowering oregano
- 50g feta cheese
How To Make Aubergine Flatbreads:
- Blacken the aubergine: Prick the aubergine and carefully blacken it over a direct flame on the hob or under the grill, turning with tongs until soft inside. Set it aside to cool in a bowl.
- Make the flatbread dough: In a separate bowl, mix the self-raising flour with a pinch of sea salt. Gradually add 100ml of water while stirring with a fork until it forms a dough. Knead the dough on a flour-dusted surface for a few minutes until smooth. Cover and let it rest briefly.
- Cook the flatbreads: Divide the dough in half and roll each piece into an oval shape, roughly 20cm long. Heat a large non-stick pan on high, then cook each flatbread for 2½ minutes on each side, until golden and cooked through. Work in batches if needed.
- Prepare the aubergine: Once the aubergine has cooled, slice it in half lengthwise and scoop out the flesh, discarding the skin. Add the aubergine flesh to the bowl, mix in 1 tablespoon of extra virgin olive oil, 1 tablespoon of red wine vinegar, and half the oregano. Season with salt and pepper, then stir and break up the aubergine with a spoon.
- Assemble the flatbreads: Spread the dressed aubergine on the cooked flatbreads. Chop the olives and briefly sizzle them in a pan with 1 tablespoon of olive oil for 30 seconds, then spoon over the aubergine mixture. Crumble feta cheese on top and sprinkle with the remaining oregano. Serve and enjoy!
Recipe Tips
- Blacken the aubergine well: Make sure the skin is charred and the inside soft for the best smoky flavor.
- Knead the dough properly: A smooth and elastic dough makes for softer, fluffier flatbreads.
- Cook flatbreads on high heat: This ensures they develop a golden crust while staying soft inside.
- Use fresh oregano for more flavor: If you have fresh oregano, it can enhance the dish’s flavor compared to dried.
How To Store & Reheat Leftovers
Storing: Store the cooked flatbreads and aubergine mixture separately in airtight containers in the fridge for up to 2 days.
Reheating: To reheat, place the flatbreads in a dry pan over medium heat for 2-3 minutes.
Nutrition Facts
- Calories: 552 kcal
- Fat: 21.1g
- Saturated Fat: 5.9g
- Protein: 14.8g
- Carbohydrates: 81.2g
- Sugars: 5.7g
- Salt: 1.8g
- Fibre: 3.1g
Try More Jamie Oliver 5 Ingredients Recipes:
- 5 Ingredients Kafteji
- 5 Ingredients Cucumber Fritters
- 5 Ingredients Squash Tagine
- 5 Ingredients Minty Courgette Tart
Jamie Oliver 5 Ingredients Aubergine Flatbreads
Description
Jamie Oliver 5 Ingredients Aubergine Flatbreads are made with aubergine, self-raising flour, mixed marinated olives, oregano, and feta cheese. This delicious and quick Flatbreads recipe creates a flavorful lunch that takes about 25 minutes to prepare and serves 2 people.
Ingredients
Instructions
- Blacken the aubergine: Prick the aubergine and carefully blacken it over a direct flame on the hob or under the grill, turning with tongs until soft inside. Set it aside to cool in a bowl.
- Make the flatbread dough: In a separate bowl, mix the self-raising flour with a pinch of sea salt. Gradually add 100ml of water while stirring with a fork until it forms a dough. Knead the dough on a flour-dusted surface for a few minutes until smooth. Cover and let it rest briefly.
- Cook the flatbreads: Divide the dough in half and roll each piece into an oval shape, roughly 20cm long. Heat a large non-stick pan on high, then cook each flatbread for 2½ minutes on each side, until golden and cooked through. Work in batches if needed.
- Prepare the aubergine: Once the aubergine has cooled, slice it in half lengthwise and scoop out the flesh, discarding the skin. Add the aubergine flesh to the bowl, mix in 1 tablespoon of extra virgin olive oil, 1 tablespoon of red wine vinegar, and half the oregano. Season with salt and pepper, then stir and break up the aubergine with a spoon.
- Assemble the flatbreads: Spread the dressed aubergine on the cooked flatbreads. Chop the olives and briefly sizzle them in a pan with 1 tablespoon of olive oil for 30 seconds, then spoon over the aubergine mixture. Crumble feta cheese on top and sprinkle with the remaining oregano. Serve and enjoy!
Notes
- Blacken the aubergine well: Make sure the skin is charred and the inside soft for the best smoky flavor.
- Knead the dough properly: A smooth and elastic dough makes for softer, fluffier flatbreads.
- Cook flatbreads on high heat: This ensures they develop a golden crust while staying soft inside.
- Use fresh oregano for more flavor: If you have fresh oregano, it can enhance the dish’s flavor compared to dried.
Jamie Oliver 5 Ingredients Aubergine Flatbreads