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

2
1 hour 30 minutes

Ingredients

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 strong white bread flour, plus extra for dusting
  • 1/2 tsp salt
  • 1 tsp fast-action dried 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

Method

1
Preheat a barbecue to 180ºC and remove any grates and heat deflectors
2
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
3
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
4
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
5
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
6
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
7
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
8
While the dough is proving, preheat the barbecue to 200°C and set it up for indirect cooking
9
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
10
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)
11
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
12
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
13
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