Preparation time is 20minutes
Cook time is 1hours 5minutes
Total time is 1hours 25minutes
Serve is for 4 people
Estimated cost per serve is 5.72 dollar
Difficulty level: 3 out of 4
16 Ingredients
Number of servings
4
- 2teaspoons dried yeast
- 2 1/4 cups "00" plain flour
- 1 large eggplant, coarsely chopped
- 1tablespoons ground cumin
- 425grams Macro Organic no-added-salt chickpeas, rinsed, drained
- 2tablespoons tahini
- 2 cloves garlic
- 2/3 cup shredded mozzarella
- 1/3 cup pistachio kernels, toasted
- 1 cup Greek-style natural yoghurt
- 3 medium vine-ripened tomatoes, finely chopped
- 1 red onion, cut into very thin rounds
- 1/3 bunch mint, leaves picked
- 1 lemon, cut into cheeks
- 1 pinch sugar
- 1/2 cup extra virgin olive oil
Description
Dig into the vibrant flavours of Turkey with this easy-to-make pide, where the smokiness of eggplant meets the tanginess of garlic yoghurt to create a delectable fusion of flavours.
Instruction tip
Shopping tip:“00” flour has higher protein than regular flour, which makes it ideal for creating a lighter texture for bread and pasta. Regular plain flour can also be used.
Method
Step 1 of 4
Preheat oven to 200°C/180°C fan-forced. Grease and line a large baking tray. Place 1 cup warm water in a large bowl. Add yeast to water and whisk to combine. Add sugar and 2 tbs oil. Add flour, then season and mix to form a soft dough. Transfer to a lightly greased bowl. Cover and place in a warm area for 45 minutes or until dough has doubled in size.
Step 2 of 4
Meanwhile, place eggplant on prepared tray. Drizzle with 1/4 cup remaining oil, then sprinkle with cumin and toss to combine. Bake, stirring occasionally, for 45 minutes or until eggplant is tender. Cool. Process eggplant, chickpeas, tahini and 1 garlic clove until almost smooth. Season.
Step 3 of 4
Re-line baking tray with baking paper. 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. Using the image as a guide, pinch and fold edges to create a border. Brush dough with remaining oil. Sprinkle with mozzarella. Bake for 20 minutes or until pide is golden-brown and base is crispy.
Step 4 of 4
Whisk yoghurt and remaining garlic together in a bowl. Finely chop pistachios. Place pide on plates. Top with eggplant mixture, then tomato and onion. Sprinkle with mint and pistachios. Serve with yoghurt and lemon.
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