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Lamb shoulder & smoky aubergine flatbread

Lamb shoulder & smoky aubergine flatbread

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Rating: 3 out of 5.3 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus rising
  • More effort
  • Serves 2

This is loosely based on the Turkish dish of lahmacun, but with a thicker bread base similar to pizza. Great for using leftover lamb, the charred aubergine gives a smoky depth

  • Freezable (uncooked dough only)
Nutrition: per serving
NutrientUnit
kcal711
fat28g
saturates7g
carbs72g
sugars10g
fibre13g
protein36g
salt2.1g
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Ingredients

For the flatbread

For the topping

For the tahini drizzle

Method

  • STEP 1

    To make the flatbread, put the yeast and 250ml warm water in a jug and mix well. Leave to sit for a few mins.

  • STEP 2

    Sift the flours into a bowl with 2 tsp salt, then slowly incorporate the yeast mix, stirring with a wooden spoon. Stir in the oil and turn the dough out onto a clean surface. Knead for 5 mins until you have a smooth, springy dough. Return to the bowl, cover with cling film and leave for 30 mins to puff up

  • STEP 3

    Char the aubergine over a gas flame or under a hot grill until smoky and collapsing – it should be soft enough to pull apart with a fork. Set aside to cool.

  • STEP 4

    Tip the dough out and knead for a few mins more, then divide it into four and roll each piece into a smooth ball. Wrap three in cling film and freeze for later use.

  • STEP 5

    Heat oven to 240C/220C fan/ gas 8. Flatten the ball of dough with the palm of your hand and roll out into a wide, flat base 25-30cm long. Place on an oiled baking sheet and leave to rise a little while you make the topping.

  • STEP 6

    Scoop the soft smoky flesh from the charred aubergine into a bowl and combine with all the other topping ingredients apart from the pine nuts. Spread the topping over the flatbread, then scatter over the pine nuts. Bake for 10-12 mins until the bread is puffed and golden, and the topping is piping hot.

  • STEP 7

    Mix the tahini with 1 tbsp water to form a smooth dressing. Drizzle over the flatbread, cut into pieces and share.

Goes well with

Recipe from Good Food magazine, June 2016

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Overall rating

Rating: 3 out of 5.3 ratings
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