Spiced Aubergine Pide (Vegan Turkish Flatbread Pizza)

I know I say this all the time but this is definitely a new favourite recipe, I really hope you love it as much as me.

My classic dough which is fantastic for pitta bread, pizza, flatbreads and now my version of pide (Turkish flatbread pizza).

I first tasted these amazing Turkish pizzas when I went to Turkey as a teenager – I went for the whole summer with a friend and in fact it was my first trip without my parents and an adventure I will never forget (but that’s another story 😉)

These cute little boat shaped pide’s are filled with a gorgeous mix of spiced aubergine, creamy coconut mint dip, fresh mint, popping pomegranate seeds and pistachio Dukkah. The flavours and textures are incredibly fresh and delicious.

I hope you love these as much as I do xxx

I'd love to know if you made this recipe.

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  4 servings
  1.5 hrs preparation time
  30 minutes cook time


To make the dough;

  • 400g white organic flour
  • 1/4 tsp sea salt
  • 1 tsp quick yeast
  • 1 tsp sugar
  • 2 tbsp olive oil
  • 350ml luke warm water
  • Mix together – leave for a few minutes

To make the aubergine filling;

  • 1 onion finely chopped
  • 1 tbsp olive oil
  • 2 cloves garlic finely chopped
  • 1 tsp cumin seeds
  • 1/2 tsp smoked paprika
  • 1/2 tsp cinnamon
  • 1/2 chilli flakes
  • 1 medium aubergine cut into 1 cm cubes
  • 3 tomatoes choppped
  • 1/2 tsp sea salt
  • Pinch sumac
  • Big handful mint roughly chopped

Coconut mint dip;

  • 3 tbsp coconut yogurt
  • Juice 1/2 lemon
  • 1 tbsp olive oil
  • 1 clove garlic grated
  • Big pinch sea salt
  • 2 tbsp fresh mint chopped



To make the dough;

  1. Add the flour and salt to a large bowl – mix well.
  2. Mix the yeast, sugar, olive oil with the luke warm water and leave for a minute or so.
  3. Create a hole in the middle of the flour and gradually add the liquid until you have a dough.
  4. Tip the dough onto a floured chopping board. Knead for a few minutes until the dough is springy.
  5. Transfer back to the bowl and cover with a damp cloth for about an hr. The dough should have doubled in size.
  6. Transfer back onto the floured chopping board and knead again to knock back.

To make the pide;

  1. Add the onion to a large pan with the olive oil and sauté for 10 minutes on a low heat. Add in the spices, garlic and fry for a further few minutes.
  2. Add in the chopped aubergine, stir and fry for a minute on a low heat.
  3. Add in the chopped tomatoes, stir to combine.
  4. Cover the pan and let it cook for 15 minutes – Stirring occasionally.
  5. Add in the sumac and the chopped mint. Stir to combine.
  6. Heat the oven to 200C/fan 180C/gas 6. Divide the dough into 4, then roll out into long oval shapes.
  7. Pinch the dough at each end so you are making a slipper shape.
  8. Spoon the aubergine mix onto the central part of each pide, leaving a space around the edge.
  9. Then fold the edges up and over the filling a little.
  10. Lightly oil a large baking tray and carefully transfer each pide onto it. Bake for 15 minutes, until the crust is cooked and a little golden.
  11. Remove from the oven, allow to cool a little and top with the mint dip, fresh mint, pomegranate seeds and Dukkah.

To make the Coconut mint dip;

  1. Add all the ingredients to a jar and mix to combine.
  2. Add a little water to loosen if desired


  1. Linda on July 31, 2018 at 2:55 am

    Easy, delicious and quick!
    Best Kitchen Utensil 2018

    • Niki on August 6, 2018 at 8:20 pm

      So glad you like! Xx

  2. Josephine Carroll on July 31, 2018 at 11:37 am

    Haven’t tried yet but will keep recipe.

    • Niki on August 1, 2018 at 7:18 am

      Great! Hope you enjoy xx

  3. Reubi on August 11, 2018 at 12:27 pm

    Does this work with gluten free flour?

    • Niki on August 24, 2018 at 12:24 pm

      Hi Reubi
      This recipe doesn’t really work gluten free flour, but you can make a buckwheat or gram flour flatbread and top as per the recipe.
      Best wishes
      Niki x

  4. […] Get the recipe […]

  5. fathima ismail on February 18, 2019 at 4:27 am

    can u use cake flour or bread flour

    • Niki on July 28, 2019 at 10:45 am

      You can use bread flour for this one.
      Much love
      Niki xx

  6. […] Spiced Aubergine Pide (Vegan Turkish Flatbread Pizza) by Rebel […]

  7. […] Get the recipe […]

  8. helene on June 26, 2019 at 6:02 am

    very nice ,thank you

  9. Jo on July 19, 2019 at 10:50 am

    Gonna try cook these today , using gluten free flour alternatives, such as buckwheat , Could I freeze the dough once I have made it , ie uncooked , to use for other days ?
    Thanks x

    • Niki on July 28, 2019 at 10:46 am

      Hi Jo
      I haven’t tried freezing the dough. Please do let me know if it works.
      Niki xx

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Recipe Tags: Pide aubergine flatbread pizza


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