Direction

1. Prick the aubergine, carefully blacken over a direct flame on the hob (or under the grill), turning with tongs until soft inside, then place in a bowl to cool. Meanwhile, put the flour in a bowl with a pinch of sea salt, then gradually add 100ml of water, mixing with a fork as you go. Tip on to a flour-dusted surface and knead for a few minutes until smooth, then cover and leave to briefly rest. Dust the surface with more flour, then split the dough in half and roll each piece out into an oval shape, roughly 20cm long. Place a large non-stick pan on a high heat, then lay in the dough and cook for 2½ minutes on each side, or until golden and cooked through – you’ll need to work in batches. Meanwhile, chop the olives (destone, if needed), plus any of the marinating ingredients.
2. Once you’ve cooked the flatbreads, put the pan back on a very low heat. Leaving the juices in the bowl, slice the aubergine in half lengthways, then use a teaspoon to scrape out the flesh into the bowl, discarding any skin. Add 1 tablespoon each of extra virgin olive oil and red wine vinegar and half the oregano. Stir and break up with a spoon, then season to perfection with salt and black pepper. Spoon the dressed aubergine on to the flatbreads. Scatter the chopped olives into the pan with 1 tablespoon of olive oil, allow to sizzle for 30 seconds, then spoon over the aubergine. Crumble over the feta, then put the remaining oregano sprig between your hands and rub together over the flatbreads so that the dried leaves and flowers rain down on top (or simply scatter).