Tray bake spiced aubergine flatbread, a bold and flavourful vegetarian dish

If you love rich spices and hearty vegetarian meals, this tray bake spiced aubergine flatbread is the perfect choice. Soft, roasted aubergine meets a warm blend of Middle Eastern spices, laid over a crisp flatbread with a creamy yogurt-herb sauce. It’s easy to make, full of flavour, and ideal for a quick dinner or weekend treat.

Servings: 2
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Appliance:  Air fryer

Ingredients

• 1 large aubergine, cut into large chunks
• Olive oil, as needed
• Salt, as needed
• 1 tsp Middle Eastern spice mix
• 3 cloves garlic, minced
• 1 tin tomatoes
• 1 tin chickpeas, rinsed and drained
• ⅔ cup yogurt
• Small handful dill, finely chopped*
• Small handful parsley, finely chopped*
• Small handful nuts (almonds, pine nuts, or your choice)
• 2 flatbreads
• Pepper, as needed
• *Dill and parsley can be substituted for each other.

Preparation method

Prepare the aubergine

• Cut the aubergine into large chunks and sprinkle with salt. Let sit for 5 minutes to draw out bitterness.
• Pat dry, brush off excess salt, and drizzle with olive oil.
• Air fry at 185°C for 10 minutes until lightly browned.

Make the spice mix

• In a small bowl, combine minced garlic, Middle Eastern spice mix, and a drizzle of olive oil.
• Combine with chickpeas and tomatoes
• Transfer the aubergine to a mixing bowl and toss with two-thirds of the garlic-spice mixture.
• In the roasting tray, combine tinned tomatoes and chickpeas with the remaining garlic-spice mixture. Season with salt and pepper.
• Nestle the aubergine chunks into the sauce and bake at 185°C for 10 minutes.

Prepare the yogurt sauce

• In another bowl, mix yogurt with chopped dill and parsley. Season with salt and pepper.

Toast the flatbreads

• Place flatbreads in the air fryer and toast at 200°C for 1–2 minutes, flipping halfway.

Assemble the flatbreads

• Spread the yogurt sauce over the toasted flatbreads.
• Top with the roasted aubergine, tomato, and chickpea mixture.
• Drizzle with olive oil, sprinkle with nuts, and garnish with extra dill if desired.

Serving suggestion

• Serve warm, either as a main dish for two or cut into slices for sharing. Pair with a fresh salad for a complete vegetarian dinner.