Spiced Aubergine Pide (Turkish Flatbread Pizza)

I know I say this all the time, but this is definitely a favourite of mine.

But it is a bit like asking a parent to choose her favourite child!

Sometimes one recipe heads to the top of the leader board, depending on my mood and foodie tastes for that day.

But regardless if it is my favourite, I hope it can become one of yours. Because, believe me, you need this dish in your life.

I’ve used a classic bread dough (also fantastic for pitta breads, pizza bases and flatbreads) as the perfect base for my version of a Pide.

It is topped with lightly spiced aubergine, a coconut mint dip that I drizzle across the top or dip the corners into (sometimes even a double dip, but we keep that a secret!), the most delicious pistachio dukkah, fresh pomegranate jewels and ripped fragrant mint leaves.

I first tasted these amazing Turkish pizzas when I went to Turkey as a teenager.

I went for the entire summer with a friend. It was actually my first trip without my parents and an adventure I will never forget, but that’s another story!

But what is a Pide I hear you ask?

Well, a Pide is a Turkish flatbread, that comes in a little cute boat shape. It’s baked, packed with its toppings neatly encased inside, in a stone oven.

The base is similar to a European style flat-bread, Western pizza crust or Middle Eastern chapati. They can be served simply with a sesame seed-sprinkle or packed with chunky belly-busting fillings.

I’ve packed mine with a gorgeous mix of spiced aubergine created using a combination of cumin, smoked paprika, cinnamon, and chilli flakes.

This is paired with a cooling creamy coconut and mint dip, fresh mint, popping pomegranate seeds, and a very special pistachio dukkah.

The flavours and textures in this dish are full of crunch, warmth, and freshness. But please don’t be scared of all the different spices that this recipe has. They balance each other out, and you can easily adjust to your own heat and spice preference.

Also, you can skip a few of the more intense spices if you are making this for the family.

I absolutely love aubergines. Otherwise known as an eggplant, they are a super simple way to add bulk or meatiness into your dish.

The flesh acts like a sponge when cooked, which is perfect for adding extra flavour and juiciness into a dish. And slow roasting allows the ingredient to mellow out, working perfectly well with rich, luxurious and decadent highly flavoured sauces and spices, like this one.

You can swap and change the ingredients around inside your Pide to use up any leftover veggies you have in your fridge. You can use courgette or mushrooms in replacement of the aubergine.

You can also swap the pistachio’s for any other nut or seed in the dukkah, and I would always advise making double, because it’s the perfect spice blend to throw into soups, stews, curries and to top salads with. Just keep it in an airtight jar and keep in a cool place. It’s an incredibly easy way to add texture and a big hit of spice to a multitude of dishes.

I hope you love my Spiced Aubergine Pide, love Niki xx