Jamie Oliver Vegetarian Aubergine Flatbreads

This one’s got real “I just made this up but now I feel clever” energy. The first time I made these aubergine flatbreads, I wasn’t even hungry — I was just messing about in the kitchen, trying to use up an aubergine and that weird jar of olives I’d forgotten about in the back of the fridge. What came out was something warm, smoky, and salty-savoury, with crispy bread I made with my actual hands. Felt rustic. Felt satisfying.

The whole thing takes less time than you think, and there’s something kinda therapeutic about blackening an aubergine over the flame and making dough without measuring cups. My kitchen smelled like a market stall somewhere sun-drenched and far away — and the mess was minimal, which is always a win in my book.

Why You’ll Love It

• You get fresh, chewy flatbread in under 20 minutes
• That smoky aubergine spread is basically baba ganoush’s cousin
• Great way to use up random olives (and their oily marinade)
• No yeast, no proving — the dough’s as easy as it gets
• It’s veggie, satisfying, and feels fancier than it is
• The whole thing is made in one pan. ONE.

Ingredients

• 1 large aubergine (about 400g)
• 200g self-raising flour, plus extra for dusting
• 10 mixed marinated olives
• 2 sprigs or 1 heaped tsp dried flowering oregano
• 50g feta cheese
• Extra virgin olive oil
• Red wine vinegar
• Sea salt & black pepper

How to Make It

Char your aubergine like a pro:

Prick the aubergine with a fork, then blacken it over an open flame on your hob (use tongs!) or under the grill. You want the skin scorched and the inside soft. Plonk it in a bowl to cool while you make the rest.

Get that dough going:

Mix the flour with a good pinch of salt, then slowly add 100ml of water, stirring with a fork until a rough dough forms. Knead it on a floured surface for a few minutes until smooth-ish, then cover and let it rest while your aubergine does the same.

Roll and cook your flatbreads:

Split the dough in two and roll each into an oval, about 20cm long (give or take — it’s flatbread, not origami). Heat a non-stick pan on high and cook each one for about 2½ minutes per side until golden, slightly puffed, and cooked through.

Tackle the olives:

Chop up the olives — and yes, include the herby oil they came in if it smells nice. If they’ve got stones, remove those first. (You only forget once, trust me.)

Make the smoky aubergine magic:

Slice the aubergine in half lengthways and scrape out the soft flesh into the bowl — leave the skin behind. Add 1 tbsp olive oil, 1 tbsp red wine vinegar, and half the oregano. Mash and stir it all together until it’s like a chunky dip. Season it until it sings.

Assemble your flatbreads:

Spoon the aubergine mash onto each warm flatbread. Heat a little olive oil in your pan, toss in the chopped olives, let them sizzle for 30 seconds, then scatter them over the aubergine.

Finish with feta & flair:

Crumble over the feta, then rub the remaining oregano between your hands over the top so the dried flowers and leaves rain down like a weird little herb confetti moment.

Common Mistakes and How to Dodge Them

Why’s my dough tough or cracking?
You probably didn’t knead it enough or it’s a bit dry. Add a splash more water next time, and don’t skip the rest.

My aubergine’s bitter.
It might not be cooked through — undercooked aubergine is no one’s friend. Make sure it’s soft all the way before scooping.

Too salty.
Between olives, feta, and seasoning, it adds up fast. Taste as you go, and don’t overdo the salt in the dough or mash.

Flatbread not cooked through?
Pan not hot enough. It should be on high — you want colour and puff, not limp and doughy.

Storage and Reheating

• Flatbreads: Keep for a day or two in a sealed container. Reheat in a dry pan.
• Aubergine mash: Good in the fridge for 2–3 days. Use it as a dip or in wraps.
• Freezing: Flatbreads freeze well. Aubergine mash… not so much.
• Microwave: Works for leftovers but the bread gets soft — better to reheat in a pan.

Frequently Asked Questions

Can I use plain flour instead of self-raising?
Yes — just add 1 tsp baking powder per 100g flour.

What if I don’t have a gas hob?
Grill the aubergine under high heat. It won’t be exactly the same, but close enough.

Can I use store-bought flatbreads?
Of course! But making them fresh really takes this up a notch — and it’s weirdly satisfying.

Is it spicy?
Nope, but you could totally add a pinch of chilli flakes to the aubergine if you fancy a kick.

Nutrition Facts (Per Serving):

• Calories: ~370 kcal
• Fat: 17g
• Carbs: 40g
• Protein: 10g
• Sodium: Medium-high
• Sugar: ~2g