Aubergine, Tomato and Shallot Pide
With its origins in Turkey, a pide is a type of pizza dating back thousands of years. Make your own pizza dough or use a packet mix if you’re in a hurry!
Serves: 4 as a snack, 2 as a main
Preparation Time: 20 minutes
Cooking Time: 30 minutes
You’ll need
Pizza dough made from a 145g packet
2 echalion shallots, chopped
1 tbsp olive oil
2 cloves garlic, crushed
1 tsp cumin seeds
½ tsp smoked paprika
½ tsp cinnamon
½ tsp chilli flakes
1 aubergine, chopped
250g cherry tomatoes, halved
3 tbsp yoghurt
A squeeze of lemon
1 tbsp fresh mint, chopped
1 clove garlic, crushed
Pomegranate seeds
Fresh mint
Salt & pepper
What to do
Make your pizza dough as the packet instructions and set to one side.
Preheat the oven to 200⁰c.
Sauté the chopped shallots in the olive oil for ten minutes until golden, add the garlic and spices and cook for another two minutes.
Add the chopped aubergine and tomatoes, stir, cover and cook for ten minutes or until the aubergine is soft.
Divide the dough into four and roll each ball into a long oval shape. Pinch the ends together to make a boat shape. Transfer to an oiled baking sheet.
Divide the vegetable mixture between the four pides, rolling the edge over a little to hold it in.
Bake for 15 minutes.
Meanwhile combine the yoghurt, lemon, mint and garlic to make the dressing.
Remove the pides from the oven, leave to cool slightly, sprinkle with pomegranate seeds and mint and serve with the yoghurt dressing.
Recipe courtesy of UK Shallot
Melina - Assistant Editor
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