This easy Aubergine Flatbread recipe is a quick and tasty meal perfect for any time of day. With smoky, blackened aubergine, marinated olives, and crumbled feta, these flatbreads are full of flavor. You can easily adjust the toppings based on what you have at home for a personalized touch!
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