Aubergine Loaded Flatbreads
PREP 25 MIN•COOK 20 MIN
Once you learn the simple secret to making our 3-ingredient flatbread, you'll be rolling it out on repeat! The combo of eggplant and ricotta is a flavor winner, but you can try any of your favorite toppings.
Number of servings
1 medium aubergine cut in 1cm slices lengthways
1⁄2 olive oil spray
salt & pepper, to taste
150g fresh ricotta
1 garlic clove finely chopped
1⁄2 tsp sumac or lemon zest
1⁄2 long red chilli finely chopped
3 sprigs of fresh mint leaves picked & roughly chopped
1 cup (125g) self-raising flour (or gluten free)
1⁄3 cup (100g) Greek yogurt (or dairy-free alternative)
1⁄8 tsp salt
To make flatbread, combine flour, yogurt and salt in a bowl. Stir until the mixture comes together, then use your hands to knead for a minute until it forms a smooth ball. Divide into 4 even portions and set aside.
Heat a non-stick grill pan or BBQ to medium heat. Spray aubergine with oil and season with salt and pepper. Cook for 6 minutes, turning, until charred and tender. Transfer to a plate.
Combine ricotta with garlic and sumac and season with salt and pepper. Set aside.
Roll out each piece of dough to a rough 20cm circle.
Heat a large non-stick frypan over medium-high heat. Working with one at a time, cook the flatbreads for 2-3 minutes each side until golden and cooked through. Repeat with remaining dough.
To assemble, spread some ricotta mixture over the base of the flatbreads, top with aubergine and scatter over chilli and mint.
1919 kJ / 458 cals
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