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Spiced Aubergine Flatbread

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These plant-based flatbreads feature spiced roasted aubergine, crispy chickpeas, creamy tahini-yogurt sauce, and juicy pomegranate seeds, all layered on fluffy homemade flatbread. A vibrant and satisfying meal perfect for sharing or enjoying solo.

  • Author: Sophia
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 4 servings
  • Category: Main
  • Method: Roasting & Baking
  • Cuisine: Middle Eastern
  • Diet: Vegan

Ingredients

  • Flatbreads:
  • 2 cups self-raising flour (about 240 g)
  • 1 cup plain vegan yogurt (about 240 g/ml)
  • 1/2 teaspoon fine salt
  • Spiced Aubergine:
  • 2 medium aubergines, cut into 2 cm cubes (about 600–700 g)
  • 2 tablespoons tomato purée (30 g)
  • 2 tablespoons za’atar (12–16 g)
  • 2 teaspoons ground cumin
  • 2 teaspoons paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon chipotle chili flakes
  • 1 teaspoon fine salt
  • 2 tablespoons olive oil (plus extra if needed)
  • Roasted Chickpeas:
  • 1 can chickpeas (400 g can, about 240 g drained)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon paprika
  • Pinch cayenne pepper (optional)
  • 1/2 teaspoon fine salt
  • 1 tablespoon olive oil
  • Tahini Yogurt Sauce:
  • 2 heaped tablespoons tahini (about 40 g)
  • 1 cup vegan yogurt (about 240 g/ml)
  • 2 tablespoons lemon juice (30 ml)
  • 2 garlic cloves, finely grated
  • 2 tablespoons fresh mint, finely chopped
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon fine salt
  • To Garnish:
  • 1/2 cup pomegranate seeds (85 g)
  • 2 tablespoons balsamic glaze
  • 1 tablespoon fresh coriander, thinly sliced
  • 1 tablespoon fresh mint, thinly sliced

Instructions

  1. Preheat oven to 200°C and line two baking trays with greaseproof paper.
  2. Drain, rinse, and dry chickpeas. Toss with oil, garlic powder, onion powder, paprika, smoked paprika, cayenne (if using), and salt. Spread on one tray and roast for 25–30 minutes, shaking halfway.
  3. In a bowl, mix aubergine with olive oil, tomato purée, za’atar, cumin, paprika, garlic powder, chili flakes, and salt. Spread on second tray and roast for 15–20 minutes until soft.
  4. Make flatbread dough: mix flour and salt, then stir in yogurt to form shaggy dough.
  5. Turn dough onto floured surface and knead 5–10 minutes until smooth. Rest in greased bowl, covered, for 10–15 minutes.
  6. Preheat baking tray(s) in oven for 10 minutes.
  7. Divide dough into 4, shape into balls, and roll each into an oval about 1/2 cm thick.
  8. Transfer dough to hot tray on greaseproof paper. Bake 7–9 minutes until puffed and golden. Poke any that stay inflated to release steam.
  9. Mix all tahini yogurt sauce ingredients in a bowl until smooth.
  10. To assemble, spread tahini yogurt on each flatbread. Top with aubergine, chickpeas, pomegranate seeds, herbs, and drizzle with balsamic glaze. Serve warm.

Notes

  • Use sweet paprika instead of chipotle for milder heat.
  • Double the tahini sauce for a creamier result.
  • Add toasted sesame seeds or nuts for crunch.
  • Include roasted peppers or courgette for extra veg.
  • Wrap ingredients in the flatbread for a handheld version.

Nutrition

Find it online: https://savorymomskitchen.com/spiced-aubergine-flatbread/