Olive Oil Flatbreads with Fried Aubergine, Boiled Eggs and Harissa Mayo

Ingredients

• Olive Oil Flatbreads (makes about 8)
• 330 ml warm water
• 1 tsp active dry yeast
• 400 g flour (plus more for kneading and rolling out)
• 2 tsp sea salt
• 2 tbsp Baleia Extra Virgin Olive Oil (plus more for the bowl)
• Seasonings for flatbreads:
• Baleia Extra Virgin Olive Oil
• sesame seeds
• chilli flakes
• sea salt flakes
• Toppings for 4 flatbreads :
• 2 aubergines (sliced into 4-5mm slices)
• 3 tbsp Baleia Extra Virgin Olive Oil
• 4 eggs (at room temperature)
• 1/4 red onion (very thinly sliced)
• 3 tbsp harissa (depending on strength of the paste)
• 1/2 cup mayo
• fresh coriander to garnish

Instructions

1. 1

   Flatbreads :

2. 2

   Sift the flour and salt together in a large bowl and make a well in the centre

3. 3

   Add the yeast and olive oil to the water then pour it into the well in the dry ingredients, stir to bring it together

4. 4

   The dough will be sticky and wet

5. 5

   Turn the dough out onto a floured surface and knead for 5 minutes or until smooth and quite elastic, incorporating extra flour as required

6. 6

   Oil a large bowl (about half a tablespoon of olive oil should do) and place the dough in it, turning to coat

7. 7

   Cover with cling film and let it sit in a warm spot until it’s doubled in size

8. 8

   Preheat a griddle pan over high heat

9. 9

   Divide the dough into golf ball sized pieces (about 8) and on a floured surface roll each out to form a small oval shape, of about 5mm thickness

10. 10

    Cook the flatbreads for about 1½ minutes on one side until charred in spots

11. 11

    While the flatbread is cooking brush the exposed side with some olive oil and sprinkle with the sesame seeds and chilli flakes

12. 12

    Turn the flatbread over and cook it briefly for about another minute or so until the bread is cooked through

13. 13

    Remove them from the heat, brush with more olive oil and sprinkle with sea salt flakes.

14. 14

    Repeat until all the flatbreads are cooked

15. 15

    Wrap them in foil while your prepare the toppings

16. 16

    Heat some olive oil in a large nonstick frying pan over a medium-high heat.

17. 17

    Fry the aubergine in batches for about 4 mins on each side until cooked, covering the pan to keep the heat in and to help soften the flesh (add more oil as needed).

18. 18

    Transfer to a piece of greaseproof paper, season and set aside while cooking the remaining aubergine

19. 19

    Meanwhile, bring a medium saucepan of water to the boil and add the eggs

20. 20

    Boil for 8 mins for medium hard-boiled or 9 mins for hard-boiled

21. 21

    Drain and refill the pan with cold water

22. 22

    Add the cooked eggs and set aside

23. 23

    Mix the harissa and mayo and spoon some of the mayo on the base of 4 flatbreads, then divide the aubergine and sliced onion between the flatbreads

24. 24

    Peel and thickly slice the eggs and add them on top

25. 25

    Finish with the remaining mayo and garnish with some fresh coriander