Aubergine, tomato and shallot pide

Aubergine, tomato and shallot pide
  • 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
  1. Make your pizza dough as the packet instructions and set to one side.
  2. Sauté the chopped shallots in the olive oil for 10 mins until golden, add the garlic and spices and cook for another 2 mins.
  3. Add the chopped aubergine and tomatoes, stir, cover and cook for 10 mins or until the aubergine is soft.
  4. Preheat the oven to 200C/Gas 6.
  5. 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.
  6. Divide the vegetable mixture between the four pides, rolling the edge over a little to hold it in.
  7. Bake for 15 mins.
  8. Meanwhile combine the yoghurt, lemon, mint and garlic to make the dressing.
  9. Remove the pides from the oven, leave to cool slightly, sprinkle with pomegranate seeds and mint and serve with the yoghurt dressing.


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