Jamie Oliver said his aubergine flatbread “makes a delicious lunch” that is “super quick” to make.
His flatbread recipe includes hot marinated olives and tangy feta cheese alongside dried oregano herbs.
The British chef added: “Blackening aubergines gives [the flatbread] the most extraordinary flavour.”
Only requiring five ingredients, the recipe is published in Jamie Oliver’s Five Ingredient Mediterranean cook book.
Ready in as little as 25 minutes, and serving up to two people, here’s how to recreate Jamie Oliver’s aubergine flatbread.
Aubergine flatbreads
Ingredients
- One large aubergine
- 200g self-raising flour, plus extra for dusting
- 10 mixed marinated olives
- Two sprigs or one heaped teaspoon of dried flowering oregano
- 50g feta cheese
Method
Prick the aubergine, then carefully blacken under the grill, turning with tongs until soft inside, then place in a bowl to cool.
Meanwhile, put the flour in a bowl with a pinch of sea salt, then gradually add 100ml of water, mixing with a fork as you go.
Tip on to 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 20cm long.
Place a large non-stick pan on a high heat, then lay in the dough and cook for two-and-a-half minutes on each side.
Meanwhile, chop the olives (destone, if needed); once the flatbreads are cooked, put the pan back on a very low heat.
Slice the aubergine in half lengthways, then use a teaspoon to scrape out the flesh into the bowl, discarding any skin.
Add one tablespoon each of extra virgin olive oil and red wine vinegar, and half the oregano. Stir and break up with a spoon, then season with salt and black pepper.
Scatter the chopped olives into the pan with one tablespoon of olive oil, allow to sizzle for 30 seconds.
Spoon the aubergine mixture on to the flatbreads, then the olives, and crumble over the feta and remaining oregano.
