• Home
• Recipes
• Lamb shoulder & smoky aubergine flatbread

Lamb shoulder & smoky aubergine flatbread

• Rosie Birkett

Save recipe

Serves 2

More effort

Prep: 30 mins

Cook: 25 mins

plus rising

A star rating of 3.8 out of 5.4 ratingsRate

loading...

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)

Print

Ad

Skip to ingredients

Alternatives

Complete the dish

Loading...

Showing items 1 to 3 of 3

Slow-roasted shoulder of lamb

A star rating of 4.3 out of 5.44 ratings

Pulled lamb shoulder with sticky pomegranate glaze

A star rating of 4.5 out of 5.50 ratings

Squidgy lemon-ginger cake

A star rating of 4.7 out of 5.42 ratings

Ingredients

Nutrition

Units:

MetricUS

For the flatbread

• 7g fast-action dried yeast
• 200g '00' flour
• 200g strong bread flour
• 1 tbsp olive oil

For the topping

• 1 aubergine

• ½ red onion

  finely sliced

• 150g leftover lamb

  shredded or chopped

• 2 tbsp finely chopped parsley

• 1 tomato

  finely chopped

• 1 tbsp tomato purée

• 1 garlic clove

  crushed

• pinch of ground cumin

• pinch of smoked paprika

• 1 tbsp pomegranate molasses

  (optional)

• 1 tbsp olive oil

• 1 tbsp pine nuts

For the tahini drizzle

• 1 tsp tahini

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

• kcal711
• fat28g
• saturates7g
• carbs72g
• sugars10g
• fibre13g
• protein36g
• salt2.1g

Ad

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.

Recipe from Good Food magazine, June 2016

Ad

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 3.8 out of 5.4 ratings

Ad

Ad

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now

Loading...

Ad

Loading...

Loading...