6 tbsp olive oil
680 g (approx) aubergine, diced into 1-inch cubes
450g fresh, large tomatoes, diced
4 cloves garlic, sliced
1-2 tsp Harissa, plus more for the table Lemon juice, to taste
Handful mint leaves, roughly chopped
Extra virgin olive oil for serving
For the flatbreads:
250 g plain flour
1 tsp fine sea salt
1 tbsp rapeseed or olive oil
150 ml warm water
To make the flatbreads, sift the flour into a large bowl and add the salt. Then add the oil and water and form into a dough with your hands. Turn out onto a floured work surface and knead for about 5 minutes, until the dough feels smooth and elastic. Cover the ball with an upturned mixing bowl and let it rest for 15 minutes.
Next roll the dough into a sausage shape and divide into 8 balls. Flour the work surface and roll out the dough to around 2-3mm thick, using plenty of flour. Once rolled let it rest for 3-5 minutes. Place a heavy-based non-stick frying pan over a high heat and when it’s good and hot, turn the heat down a a little bit. Have a plate lined with a clean tea towel so you can put your cooked flatbreads on it to keep them warm and soft. Shake off any excess flour and carefully lay a flatbread in the hot pan. Let it sit for a minute or two, until the dough looks ‘set’ on top and has started to lift away from the pan and you have some colour on the underside, a few darker spots are fine. Flip over and cook for another 30-45 seconds till the other side has colour too. Wrap the cooked flatbreads in the tea towel to keep warm while the rest are cooking. Once you have them all cooked, you can put the whole lot wrapped in the tea towel into a just warm oven (turn it on to a low setting so you just have some warmth it doesn’t need to be hot).
For the aubergine, heat a large frying pan on very high heat until it just starts to smoke. Add 4 tablespoons of oil and wait till it shimmers, then add aubergine. Stir to coat with oil and cook until lightly charred and tender but not too squishy. Remove from pan to a bowl.
Let the pan heat again until smoking, then add the remaining two tablespoons oil and let it get hot. Add the tomatoes and a good pinch of salt, then cook stirring occasionally until softened, juicy, and lightly charred. Add garlic, harissa (more if you like), and cooked aubergine to the pan. Toss and cook for a couple of minutes, then remove skillet from heat.
Add a good squeeze of lemon juice, mint, and a glug of extra virgin olive oil. Toss and season to taste, and serve immediately, with extra harissa at the table and your flatbreads.