2-4 servings
Ingredients
For the flatbreads
- 1 large red onion sliced
- 1 + 1/2 tbsp olive oil
- 6 mushrooms finely chopped
- Pinch of sea salt
- Twist of black pepper
- 1/2 tsp fennel seeds optional
- Pinch of chilli flakes optional
- 150 g flour of your choice
- 2 tbsp olive oil
- 1/2 tsp baking powder
- 200 ml water
For the pesto
- 3 tbsp pine nuts toasted
- Big handful basil
- 1 garlic clove
- 2 tbsp nutritional yeast
- 2 tbsp extra virgin olive oil
- 1 tsp sea salt
- Juice 1/2 lemon
- Twist of black pepper
- Water to loosen
For the roast tomatoes
- 3 big handfuls of cherry tomatoes
- 1 tbsp olive oil
- Pinch of sea salt
For the spiced aubergine
- 1 onion sliced
- 1 tbsp olive oil
- 3 cloves garlic sliced
- 1 aubergine diced into small cubes
- 1 tsp smoked paprika
- 1 tsp cumin seeds
- 1 tsp coriander
- 3 tomatoes chopped
- 1 tbsp tomato purée
- Pinch of sea salt
- Chilli flakes to taste
- Fresh mint
- Fresh coriander
Optional toppings
- Tahini dressing
- Dukka
Instructions
To make the flatbreads
- In a frying pan, add the oil then fry the onion for 7-8 minutes until soft and caramelised.
- Add the mushrooms to the pan and fry for 2-3 minutes until soft and browning slightly.
- Turn off the heat and season well with salt, pepper fennel seeds and chilli flakes (if using).
- Set aside to cool.
- In a food processor, add all the remaining flatbread ingredients and blend into a smooth batter.
- Then add in the mushroom mixture; blitz briefly until the mixture is just combined.
- Pre heat a frying/ griddle pan on a medium heat with a little oil.
- Once hot, scoop up 1/2 cup of the flatbread mixture, add to the middle of the pan and, using a spoon, spread the wet mix out on the pan into a circle.
- Allow to cook for 2-3 minutes until you can see it’s drying out and the sides come away easily.
- Flip the flatbread over and cook on the other side for another 2-3 minutes.
- Keep them warm in a bowl with a clean towel over and repeat with the rest of the mixture.
To make the pesto
- Add all the ingredients to your food processor or high-speed blender and blitz until combined. You may need to scrape the sides down a few times during this process.
To make the tomatoes
- Add the cherry tomatoes to a large baking tray and toss them in 1 tbsp of olive oil.
- Bake on a medium heat for 30 minutes or until soft and browning a little.
- Set aside
To make the aubergine
- Add oil to a large pan and add in the onion, fry on a low to medium heat until soft and slightly browning.
- Add in the garlic and cook for a further few minutes.
- Next, add the aubergine and fry for 2-3 minutes until slightly soft.
- Now add the tomatoes, tomato purée, paprika, cumin, coriander and cook for approx 10 minutes.
- Finally season with salt, chilli and finish with fresh mint and coriander.