Baba ganoush and Brussels sprouts flatbread with feta, hazelnuts and mint

Name: Baba ganoush and Brussels sprouts flatbread with feta, hazelnuts and mint
Total time: 1 h 30 min
Ingredients: 4 aubergines; 1 lemon, juiced; 2 tbsp of tahini; 3 garlic cloves, crushed; 1 tbsp of extra virgin olive oil; 200g of Doves Farm Organic Strong White Bread Flour, plus extra for dusting; 1/2 tsp salt; 1 tsp Doves Farm Quick Yeast; 1/4 tsp caster sugar; 30ml of olive oil, plus extra for greasing; 80ml of water, lukewarm; 100g of Brussels sprouts; olive oil; salt; pepper; 50g of feta; 1 handful of hazelnuts, toasted and crushed; 2 sprigs of mint, leaves picked; 1 pinch of Aleppo chilli flakes; olive oil, for drizzling

by GBC Kitchen

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Main
medium
2
1 hour 30 minutes

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With the help of a pizza stone a ceramic barbecue becomes a fully-functioning pizza oven, capable of cooking flatbreads in mere minutes. This vegetarian recipe is a riff on pizza, taking a lovely flatbread and adorning it with smoky baba ganoush, made with aubergines roasted in the embers of the barbecue. Topped with crispy Brussels sprouts, briny feta and hazelnuts, once you throw some Aleppo chilli flakes and mint into the bargain, this is a dish that manages to hit every corner of your palate.

First published in 2019

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The barbecue is the ideal way to cook aubergines for baba ganoush. You can roast them on the grate if you wish but it's quicker and easier to throw them in amongst the coals – they'll cook faster and take on far more of that smoky flavour that is essential to a great baba ganoush. Don't worry about the heat – the skins will protect the flesh sufficiently, even if they break a bit.

It's important to let the barbecue and pizza stone get up to sufficient temperature before you cook the flatbread – you want the cooking time to be as short as possible to create a nice light texture and crunch. The key is lots of charcoal, leaving both vents open to increase airflow and a little patience!

Ingredients

Metric

Imperial

Barbecued baba ganoush

4 aubergines
1 lemon, juiced
2 tbsp of tahini
3 garlic cloves, crushed
1 tbsp of extra virgin olive oil

Flatbread dough

200g of Doves Farm Organic Strong White Bread Flour, plus extra for dusting
1/2 tsp salt
1 tsp Doves Farm Quick Yeast
1/4 tsp caster sugar
30ml of olive oil, plus extra for greasing
80ml of water, lukewarm

Brussels sprouts

100g of Brussels sprouts
olive oil
salt
pepper

To serve

50g of feta
1 handful of hazelnuts, toasted and crushed
2 sprigs of mint, leaves picked
1 pinch of Aleppo chilli flakes
olive oil, for drizzling

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Equipment

Ceramic barbecue
Pizza stone

Method

Preheat a barbecue to 180ºC and remove any grates and heat deflectors

Once the barbecue is up to temperature, place the aubergines in the embers of the barbecue and turn occasionally, allowing them to wrinkle and cook until the insides are completely broken down and the aubergines have collapsed – this should take about half an hour

Carefully remove the aubergines and allow to cool a little. Slice each aubergine in half lengthways, scoop out the flesh into a bowl and roughly mash. Place the flesh in a sieve and allow to drain for 10 minutes

At this point you can mash or blend the aubergine, depending how smooth you like your baba ganoush. Mix with the remaining ingredients, season to taste and set aside

To make the flatbread dough, add the sugar, yeast and warm water to a cup and leave the yeast to activate for 10 minutes. Add the flour and salt to another bowl and mix together

Add the yeast mixture and the oil to the flour mixture, bringing everything together with your hands to form a dough. Add a little more (up to 20ml) water if needed – you want the dough to be springy and slightly tacky rather than dry

Knead vigorously until smooth and elastic, then place in a lightly oiled bowl. Lightly oil a sheet of clingfilm and place over the top of the dough – this prevents oxidation, which can affect the rise of your dough. Leave the dough to rise until doubled in size, which should take about an hour depending on variables such as room temperature and humidity

While the dough is proving, preheat the barbecue to 200°C and set it up for indirect cooking

Remove roots of the sprouts and cut each one into quarters. Peel away the small outer leaves and place in a roasting tray alongside the quartered sprouts. Toss in salt, pepper and olive oil, then roast on the barbecue for 10 minutes, until the outer leaves are turning crispy and the larger Brussels are nice and golden (keep an eye on them, as the leaves will burn quickly if left too long). Remove and set aside in a warm place

Increase the temperature of the barbecue to 250°C and place a pizza stone on top of the heat deflectors. Once you've reached the required temperature, the pizza stone will need 10 minutes to preheat (with the lid closed)

Roll the proved dough out into a large circle (you want the dough to be 2–3mm thick) and set aside to prove again for 10 minutes while the barbecue comes up to temperature

Transfer the flatbread to the pizza stone and bake in the barbecue with the lid closed, until the bread is puffed up and cooked through. This should only take a few minutes

Remove the flatbread from the barbecue and cover with the baba ganoush, crispy Brussels sprouts, crumbled feta cheese and crushed hazelnuts. Finish with a sprinkling of Aleppo chilli flakes, shredded mint and a splash of good olive oil

First published in 2019

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GBC Kitchen is where you'll find accessible, inspiring recipes with a twist, from our in-house team of recipe developers. Perfect for mid-week meals or special occasions alike, GBC Kitchen recipes will help you become a more confident cook, and impress those around you in the meantime!

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