Brussels Sprouts Flatbread Recipe - Great British Chefs

Ingredients

• 4 aubergines
• 1 lemon, juiced
• 2 tbsp of tahini
• 3 garlic cloves, crushed
• 1 tbsp of extra virgin olive oil
• 200g of Doves Farm Organic Strong White Bread Flour, plus extra for dusting
• 1/2 tsp salt
• 1 tsp Doves Farm Quick Yeast
• 1/4 tsp caster sugar
• 30ml of olive oil, plus extra for greasing
• 80ml of water, lukewarm
• 100g of Brussels sprouts
• olive oil
• salt
• pepper
• 50g of feta
• 1 handful of hazelnuts, toasted and crushed
• 2 sprigs of mint, leaves picked
• 1 pinch of Aleppo chilli flakes
• olive oil, for drizzling