This easy and delicious recipe for Jamie Oliver’s Vegetarian Aubergine Flatbreads is a quick and satisfying meal. With smoky aubergine, tangy olives, and creamy feta, it’s full of bold flavors. The homemade flatbread is simple to make, and you can swap ingredients like goat cheese or hummus for variety. A warm, flavorful dish perfect for any time of the day!
Ingredients Needed
- 1 large aubergine (eggplant) (400g / 14oz)
- 200g (1 ½ cups) self-raising flour, plus extra for dusting
- 10 mixed marinated olives
- 2 sprigs or 1 heaped teaspoon dried flowering oregano
- 50g (1¾oz) feta cheese
How To Make Vegetarian Aubergine Flatbreads
- Char the Aubergine (Eggplant): Prick the aubergine and blacken it over a direct flame on the hob or under a grill, turning with tongs until soft inside. Let it cool in a bowl.
- Make the Flatbread Dough: In a bowl, mix the flour with a pinch of salt. Gradually add 100ml (⅓ cup + 1 tbsp) of water, stirring with a fork. Knead on a floured surface until smooth, then let it rest briefly.
- Roll & Cook the Flatbreads: Divide the dough into two. Roll each into an oval shape (about 20cm / 8 inches long). Heat a dry pan on high, and cook each flatbread for about 2½ minutes per side until golden and cooked through.
- Prepare the Toppings: Chop the olives, removing stones if necessary. Slice the cooled aubergine in half lengthwise and scrape out the flesh. Mix with 1 tablespoon of extra virgin olive oil, 1 tablespoon of red wine vinegar, and half the oregano. Season with salt and black pepper.
- Assemble & Serve: Spoon the aubergine mixture onto the flatbreads. Sizzle the chopped olives with 1 tablespoon of olive oil for 30 seconds, then spoon over the aubergine. Crumble the feta on top and sprinkle with the remaining oregano. Serve warm!
Recipe Tips
- Char the aubergine properly: To get that deep smoky flavor, make sure the aubergine (eggplant) is fully blackened on all sides before scooping out the flesh. If it’s not soft inside, keep charring!
- Rest the dough for softer flatbreads: Let the dough rest for at least 5–10 minutes before rolling. This makes the flatbreads softer and easier to work with.
- Roll the dough evenly: Keep the dough evenly thin (about ¼ inch / ½ cm) to ensure it cooks through without being doughy inside.
- Don’t overcook the flatbreads: Cook on high heat for just 2½ minutes per side. Overcooking makes them dry and tough.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover aubergine flatbreads cool to room temperature. Store them in an airtight container and keep them in the fridge for up to 2 days.
- Freeze: Wrap the flatbreads separately in cling film or foil and freeze for up to 1 month. Thaw at room temperature for about 1 hour before warm.
- Reheat: Preheat the oven to 180°C (350°F). Place the flatbreads on a baking tray and warm for 5–7 minutes until heated through.
Nutrition Facts
Serving Size: 1 of 2
- Calories: 552
- Total Fat: 21.1g
- Saturated Fat: 5.9g
- Total Carbohydrate: 81.2g
- Dietary Fiber: 3.1g
- Sugars: 5.7g
- Protein: 14.8g
Try More Jamie Oliver Recipes:
- Jamie Oliver Vegetarian Sticky Miso Aubergine
- Jamie Oliver Vegetarian Charred Aubergine Parmigiana
- Jamie Oliver Vegetarian Shepherds Pie
- Jamie Oliver Vegetarian Enchiladas
Jamie Oliver Vegetarian Aubergine Flatbreads
Description
This easy and delicious recipe for Jamie Oliver’s Vegetarian Aubergine Flatbreads is a quick and satisfying meal. With smoky aubergine, tangy olives, and creamy feta, it’s full of bold flavors. The homemade flatbread is simple to make, and you can swap ingredients like goat cheese or hummus for variety. A warm, flavorful dish perfect for any time of the day!
Ingredients
Instructions
- Char the Aubergine (Eggplant): Prick the aubergine and blacken it over a direct flame on the hob or under a grill, turning with tongs until soft inside. Let it cool in a bowl.
- Make the Flatbread Dough: In a bowl, mix the flour with a pinch of salt. Gradually add 100ml (⅓ cup + 1 tbsp) of water, stirring with a fork. Knead on a floured surface until smooth, then let it rest briefly.
- Roll & Cook the Flatbreads: Divide the dough into two. Roll each into an oval shape (about 20cm / 8 inches long). Heat a dry pan on high, and cook each flatbread for about 2½ minutes per side until golden and cooked through.
- Prepare the Toppings: Chop the olives, removing stones if necessary. Slice the cooled aubergine in half lengthwise and scrape out the flesh. Mix with 1 tablespoon of extra virgin olive oil, 1 tablespoon of red wine vinegar, and half the oregano. Season with salt and black pepper.
- Assemble & Serve: Spoon the aubergine mixture onto the flatbreads. Sizzle the chopped olives with 1 tablespoon of olive oil for 30 seconds, then spoon over the aubergine. Crumble the feta on top and sprinkle with the remaining oregano. Serve warm!
Notes
- Char the aubergine properly: To get that deep smoky flavor, make sure the aubergine (eggplant) is fully blackened on all sides before scooping out the flesh. If it’s not soft inside, keep charring!
- Rest the dough for softer flatbreads: Let the dough rest for at least 5–10 minutes before rolling. This makes the flatbreads softer and easier to work with.
- Roll the dough evenly: Keep the dough evenly thin (about ¼ inch / ½ cm) to ensure it cooks through without being doughy inside.
- Don’t overcook the flatbreads: Cook on high heat for just 2½ minutes per side. Overcooking makes them dry and tough.
Jamie Oliver Vegetarian Aubergine Flatbreads