15 Minute Harissa, Aubergine & Feta Flatbreads

Gorgeously aromatic aubergine and salty feta flavour these super quick 15 minute harissa, aubergine and feta flatbreads. They’re the perfect light meal or snack.

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Amazing Aubergines

The aubergines is a smashing vegetable that I don’t cook with nearly enough. So I figured it was high time to rectify this!

This gorgeously glossy, dark purple veg is a staple in so many recipes all over the world, especially vegetarian and vegan ones as they have such meaty and substantial flesh.

Aubergines are a nutritional haven also – containing heaps of vital nutrients including antioxidants, manganese, folate and vitamins A & C. Plenty of good reasons to add them to your plate!

Aubergines also have the fantastic property of happily mopping up whatever ingredients you choose to combine them with as they’re so absorbent. This means they can carry a ton of flavour if you want them to. The perfect vegetable to help you get creative in the kitchen! This is certainly true in this quick 15 minute harissa, aubergine & feta flatbread recipe – which packs a punch in the taste department for sure.

I think that these yummy, quick flatbreads make the ultimate vegetarian snack or light meal. If you’re feeling inspired to get busy in the kitchen with other similar recipes, check out some of my other super quick 15 minute vegetarian and vegan recipes. Just like these 15 Minute Stilton, Apple & Walnut Stuffed Mushrooms, this warming 15 Minute Spiced Carrot Soup, these earthy and creamy 15 Minute Mushroom & Mascarpone Puff Pastry Squares and finally, these tangy and sweet 15 Minute Goat’s Cheese, Red Onion & Walnut Puff Pastry Squares.

Heavenly Harissa

Harissa is a fantastically aromatic paste used widely across North Africa and the Middle East. It combines so many of my favourite ingredients – chilli, roasted peppers, garlic and various spices.

I find that using pre-made pastes like harissa are a fantastic way to inject a ton of authentic, mouth-watering flavours into your cooking without spending oodles of precious time. Simply scoop it out of the jar and you’re done, so quick and easy!

To build upon the basic flavours in the harissa paste, I do add a few extra ingredients in these 15 minute harissa, aubergine & feta flatbreads. These include lemon juice for a zingy freshness, honey for a touch of sweetness and garlic – because garlic makes virtually everything more yummy!

Fantastic Flatbreads

If the thought of making your own homemade flatbreads fills you with dread and fear…. don’t worry!

A super quick and simple flatbread can be made entirely from scratch in a matter of mere minutes using only two ingredients. Yes, you heard that right! Just self-raising flour and full-fat natural yoghurt. (Oh, and a little pinch of salt…). So absolutely no need to faff around with yeast or any other fancy ingredients.

Once you know how to make them, flatbreads can form the basis of so many different quick recipes with plenty of varied and interesting toppings.

Of course, you could just buy some flatbreads from your local supermarket or even pitta breads and these could form the basis of your recipe. But why not make your own as it’s much more fun and satisfying!

Flavourful Feta

Feta cheese has to be one of my top three favourite cheeses of all time.

Tangy, salty and crumbly, this lovely cheese adds a zingy flavour to so many different recipes. My favourite salad of all time is a Greek salad which would be nothing without the addition of fantastic feta!

Feta and aubergine is a classic combination that works incredibly well in this quick 15 minute harissa, aubergine & feta flatbread recipe.

15 minute Harissa, Aubergine and Feta Flatbreads step by step method

Lets take a peek at a handy step by step guide all about creating the perfect and speedy 15 minute harissa, aubergine and feta flatbreads. You’ll find some helpful photos too.

Makes 2 Flatbreads – A great amount for a snack for 2 people or a meal for one.

1. Grab a medium/large frying pan and set it over medium/high heat.
2. Whilst the pan gets nice and warm, it’s time to make your quick and simple flatbreads! Pop 100g (3.5oz) of self raising flour into a bowl. Add 4 level tablespoons of full fat natural yoghurt and a generous pinch of salt. (Avoid using low or non fat yoghurt – otherwise the mixture won’t have the creamy flavour or smooth consistency you want to achieve). Mix the flour and yoghurt together with clean hands. It’ll feel rather sticky at first but don’t worry! The mix will soon come together nicely into a dough consistency.
3. Divide the dough into two equal amounts and roll each into a small ball. Pop these balls onto a clean work surface and using a rolling pin, flatten them out into two oval shapes no thicker than 1/2cm (0.2 inches). You don’t want them too thick or they wont cook in time and will also be too stodgy.

4. After you’ve created your lovely oval shaped flatbreads, pop them both into the preheated pan. (The pan should be dry – no oil needed!) Cook them for around 3 minutes one side before flipping them over and cooking for a further 3 minutes on the remaining side. They should be turning slightly golden in colour. Remove them from the pan and set aside. Don’t turn off the heat though – you need the pan to stay warm for the next bit.
5. As your flatbreads are cooking away, it’s time to make your yummy harissa dressing. For this, you’ll need a large bowl – preferably one with a wide and flat base. Into the bowl, put 2 tablespoons of harissa paste, 1/2 tablespoon of lemon juice, 1/2 tablespoon of runny honey, 1/2 tablespoon of olive oil and a pinch of salt. Then, finely grate in 1 small clove of garlic. Mix everything together to get a lovely rich, dark orange colour dressing.

6. Take 1/2 a medium aubergine (or one small aubergine) and slice it into 6 rounds – these should be around 3/4cm thick (around 1/3 inch). I think that 1 cm is just a little too thick and 1/2cm is too thin! So try and keep them just a little thinner than 1cm. Place these rounds into the bowl with the harissa dressing and coat both sides of each aubergine slice evenly.

7. Place the coated aubergine slices into the preheated pan and cook them on one side for 2-3 minutes, then flip them over and cook on the remaining side for a further 2-3 minutes. They should be starting to soften and turn a little golden. Remove these slices from the pan and place them on top of the flatbreads- 3 slices per bread, overlapping them slightly.

8. Nearly done! Next, grab a 50g (1.7oz) piece of feta cheese and break it in half. With clean hands, crumble one half of the feta cheese over each flatbread. Try and cover the aubergines fairly evenly in the feta, but it doesn’t have to look perfect – we’re aiming for a rustic look! To finish the flatbreads off, you could snip a small bunch of coriander over the top of each one – an optional extra that just adds a little more colour and flavour. All done! Serve your flatbreads warm (although they still taste great when cool).