Spiced Aubergine Pide (Vegan Turkish Flatbread Pizza)

I know I say this all the time, but this is definitely a new favourite recipe of mine. It’s like asking a parent to choose her favourite child. I love all my creations equally but sometimes they head to the top of the leader board in terms of the favourite dish depending on my mood and foodie tastes for that day. But regardless if it is my favourite or not, I hope that it can become one of yours, because, believe me – you need this dish in your life.

I’ve taken a classic bread dough (which is also fantastic for pitta breads, pizza bases and flatbreads) which is the perfect base for my version of a Pide (a Turkish flatbread pizza) which I’ve topped with lightly spiced aubergine, a coconut mint dip that I lovingly drizzle across the top or dip the corners into (sometimes even a double dip, but we will keep that a secret!) and topped with 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 whole summer with a friend and I experienced so many first’s, so many new’s and so many what if’s. It was actually my first trip without my parents and an adventure I will never forget – but that’s another story, for another time, preferably told over one or two of these delicious Turkish bites and a nice glass of red wine.

But what is a pide I hear you ask? Well, a pide is a Turkish flatbread, that comes in a little cute boat shape. Its baked, packed with its toppings neatly encased inside, in a stone oven, traditionally. Pide can come in many forms and its various varieties are widespread throughout the country and beyond.

The base is somewhat similar to a European style flat-bread, Western pizza crust of 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, 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 about all the different spices that this recipe has, they perfectly balance each other out and means you’re able to easily adjust to your own heat and spice preference. I absolutely love spicy food after travelling around the Middle East for many years, so I tend to always add in an extra pinch or two when I make this dish.

Also, feel free to skip a few of the scarier and more intense spices if you are making this for a family of little ones.

I absolutely love aubergines – in fact my most popular recipes on the blog contain aubergine as either the main ingredient or as a side piece boosting up the flavour profile for the main star. Aubergines, otherwise known as an eggplant is a super simple way to incorporate some 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 roasted allows the ingredient to mellow out working perfectly well with rich, luxurious and decadent highly-flavoured sauces and spices, such as this one. 

If you want to make these a gluten-free friendly dish, just swap out the flour for a naturally gluten free one such as buckwheat. You can also 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 need a meaty type of vegetable to hold its own and provide some bite in the bread. You can also swap the pistachio’s out for any other nut or seed in the dukkah – and I would always advice 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 air-tight jar and keep in a cool setting away from direct sunlight. It’s an incredibly easy way to add texture and a big hit of spice to a multitude of dishes. 

If you like this recipe, why not give one of my other aubergine recipes a try? These Baked Aubergines with Lentil Salad, Creamy Hummus and Roast Tomatoes is inspired by a tapa salad and really hits all those wonderfully subtle spiced spots. Fancy something a little heartier?

Try my Roast Cauliflower and Aubergine with Smokey Red Pepper and Chickpea Stewfor the perfect winter warmer and heart-healthy belly-busting dish.

And for something a little lighter, this Roast Fennel, Aubergine and Freekah, Chickpeas and Harissa Dressingticks all the right boxes. 

I really hope you love this delicious dish as much as I do; make sure to post and tag with @rebelrecipes #rebelrecipes if you make this dish so I can see and repost your gorgeous creations!

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

Use #RebelRecipes and tag @RebelRecipes

Info

 

  4 servings
  1.5 hrs preparation time
  30 minutes cook time

Ingredients

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

Toppings;

Directions

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

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27 Comments

  1. amroune on June 6, 2021 at 9:26 am

    Very delicious recipes

  2. […] The base is somewhat similar to a European style flat-bread, Western pizza crust of 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, paired with a cooling creamy coconut and mint dip, fresh mint, popping pomegranate seeds and a very special pistachio dukkah. Read recipe HERE […]

  3. Méabh on October 9, 2020 at 4:23 pm

    Made this with mixed mushrooms instead of aubergine and it was unbelievable! My dough was a little too high hydration to form the “boats” so it was more of a flatbread, but still delicious. I now have a big jar of homemade dukkah in the cupboard – I’ll be sprinkling it on everything now 😀

    • Niki on October 9, 2020 at 4:26 pm

      Thats amazing! so happy to hear
      Much love
      Niki xx

  4. Melissa Hedden on February 28, 2020 at 5:37 pm

    Hi Niki!
    I’m so frustrated! I’ve tried all your doughs, even the beet flatbread, and I end up with goop that doesn’t make a dough at all, what am I doing wrong, please? Love your cookbook by the way!!!
    Kindest regards, Melissa

    • Niki on February 29, 2020 at 11:01 am

      Hi Melissa
      Oh no! That so weird.. should definitely work.
      Is it to wet or too dry? Basically if its too wet add more flour little by little and keep kneading. And the same if its too fry, keep adding a tiny bit of water and keep kneading and it should come together.
      Let me know how you get on!
      So happy you love my book!
      Much love, Niki xxx

  5. Billy on December 12, 2019 at 7:25 am

    La pizza est incroyable pour toute occasion familiale

    • Niki on December 28, 2019 at 7:49 am

      So happy you like!
      Love
      Niki xx

  6. Holly Mess on November 2, 2019 at 1:29 am

    What is Dukkah lease?

    • Niki on November 3, 2019 at 10:16 am

      Hi Holly
      Dukkah is a middle eastern spice mix.
      Love
      Niki xx

  7. Tina on September 9, 2019 at 10:02 pm

    Can these be made ahead and served cold

    • Niki on September 14, 2019 at 10:06 am

      Hi Tina
      Yes they absolutely can. I think they are a little better warm but they would still be delicious!
      Love
      Niki xxx

  8. 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.
      Love
      Niki xx

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

    very nice ,thank you

  10. Komal on May 12, 2019 at 2:58 am

    What is coconut yogurt ,

    • Niki on August 28, 2019 at 7:41 am

      Hi Komal
      Coconut yogurt is yogurt made from coconuts.
      if you can’t find it you can use coconut cream.
      My best
      Niki xx

  11. […] Get the recipe […]

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

  13. 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

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

  14. […] Get the recipe […]

  15. 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

  16. Niki on August 6, 2018 at 8:20 pm

    So glad you like! Xx

  17. 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

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Recipe Tags: Pide aubergine flatbread pizza

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