Tray Bake Spiced Aubergine Flatbread: A Bold, Flavourful, and Easy Veggie Dish
For a deliciously spiced and hearty vegetarian meal, try this Tray Bake Spiced Aubergine Flatbread. This dish combines tender, roasted aubergine with warm spices and a perfectly crispy flatbread base, offering a delightful mix of textures and flavours. Simple to prepare, this recipe is ideal for weeknight dinners or a relaxed weekend meal, bringing the bold, aromatic notes of Middle Eastern-inspired spices into your kitchen.
The aubergine is seasoned generously with spices like cumin, paprika, and coriander before being roasted to perfection, developing a soft, almost creamy texture that pairs beautifully with the crispness of the flatbread. As it bakes, the aubergine absorbs the spices, creating a rich and aromatic topping that’s both satisfying and flavourful. Spread over a warm flatbread and topped with a drizzle of yoghurt or tahini sauce, this tray bake is a true feast for the senses.
Perfect for sharing, this Spiced Aubergine Flatbread is not only tasty but also versatile. Add a sprinkle of fresh herbs, pomegranate seeds, or a dash of chilli flakes for extra flair, or serve alongside a fresh salad for a complete meal. This easy tray bake brings a world of flavour to your table with minimal effort, making it a great addition to your meat-free meal rotation.
Prep Time:
10 minutes
Cook Time:
20 minutes
Servings:
2
Ingredients
- 1 large aubergine, cut into large chunks
- Olive oil, as needed
- Salt, as needed
- 1 teaspoon Middle Eastern spice mix
- 3 cloves garlic, minced
- 1 tin of tomatoes
- 1 tin chickpeas, rinsed and drained
- 2/3 cup yogurt
- Small handful of dill, finely chopped*
- Small handful of parsley, finely chopped*
- Small handful of nuts (almonds, pine nuts, or your favorite)
- 2 flatbreads
- Pepper, as needed
*Can substitute dill with parsley or vice versa.
Instructions
- Cut 1 large aubergine into large chunks and salt them for five minutes to draw out the bitterness. Pat them dry, wipe off excess salt, and drizzle with olive oil.
- Place in the air fryer at 185°C for 10 minutes until slightly browned.
- While the aubergine is cooking, mix 3 cloves minced garlic, 1 teaspoon Middle Eastern spice mix, and a drizzle of olive oil.
- Remove the aubergine from the air fryer and place it into a mixing bowl. Toss the aubergine with two-thirds of the garlic-spice mixture.
- In the roasting tray used for the aubergine, add 1 tin of tomatoes and 1 tin of rinsed and drained chickpeas.
- Stir the remaining garlic-spice mixture into the tomatoes and chickpeas, seasoning with salt and pepper.
- Place the aubergine chunks on top, nestling them into the sauce, and bake everything at 185°C for another 10 minutes.
- While the aubergine mixture is cooking, mix 2/3 cup yogurt with the finely chopped small handful of dill and small handful of parsley. Season with salt and pepper.
- Once the aubergine has finished cooking, remove it from the air fryer. Place the 2 flatbreads in the air fryer for one-two minutes, at 200°C flipping halfway through, to get them toasty and warmed through.
- To serve, spread a generous layer of the yogurt-herb mixture over the toasted flatbreads. Top with the roasted aubergine, tomato, and chickpea mixture. Drizzle with olive oil, sprinkle with your choice of nuts for crunch, and garnish with extra dill sprigs if desired.