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Turkish-style pide with spiced eggplant




Source of Recipe


woolies magazine






Recipe Introduction


Serves 4- adjust as you like





List of Ingredients



• 2 tsp dried yeast
  
• 2 1/4 cups plain flour
  
• 1 lge eggplant coarsly chopped
  
• 1 tbs ground cumin
  
• 2 tbs tahini
  
• 425g can chickpeas, rinsed drained (or soak and cook your own)
  
• 2 garlic cloves, crushed
  
• 1/2 cup shredded plant-based mozzarella (optional, I won't)
  
• 1 cup plant-based natural yoghurt (optional)
  
• 1/3 cup pistachio kernels, toasted
  
• 3 tomatoes, finely chopped
  
• 1 red onion cut into very thin rounds
  
• 1/3 bunch mint, leaves picked
  
• 1 lemon cut to be squeezable (cheeks or wedges)
  
• pinch sugar
  
• 1/2 cup good olive oil
  






Instructions



1. Prehead oven to 200C (180 fan forced). Grease and line a baking tray.
   
2. Place 1 cup warm (not hot) water in a large bowl. Add yeast and whisk to combine. Add sugar and 2 tbs oil
   
3. Add flour, season with salt. Mix to form a soft dough. Trnsfer to lightly greased bowl. Cover. Place in warmed area 45 minutes until dough has doubled in size.
   
4. Meanwhile place eggplant on prepared tray. Drizzle with 1/4 cup oil. Sprinkle with cumin and toss to combine. Bake, stirring occasionally for 45 minutes until tender. Cool.
   
5. Process eggplant, chickpeas, tahini and 1 garlic clove until almost smooth. Season.
   
6. Reline baking tray (or grease it). Divide dough into 4 portions. Roll each portion out on a lightly floured surface to a 1cm thick, 18cm long oval. Place on prepared tray. Pinch and fold edges to create a border.
   
7. Brush dough with remaining oil. Sprinkle with mozzarella (optional). Bake for 20 minutes until pide golden brown and base is crispy.
   
8. Whisk yoghurt and 1 clove garlic in a bowl. Finely chop pistachios. Place pide on plates. Top with eggplant mixture, tomato and onion. Sprinkle with mint and pistachios. Serve with yoghurt or lemon.
   






Final Comments


If pistachios are expensive, hazelnuts would also be nice. Try this with any dip you like to make.