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🍽️ Pide with Eggplant and Pepper Filling

383 kcal · 30 min · 4 servings

Ingredients

• 0.5 cube yeast
• 0.5 tsp liquid honey
• 200 g yogurt (3.5% fat)
• 2.5 tbsp olive oil
• 200 g spelt flour Type 630
• 230 g spelt flour Type 1050
• 1 tsp salt
• 1 shallot
• 1 clove garlic
• 1 large eggplant (400 g)
• 2 red bell peppers
• 1 tsp ground cumin
• 1 tsp rose-hot paprika powder
• 0.5 tsp cinnamon
• 0.5 tsp sumac (Oriental spice)
• 2 tbsp tomato paste (30 g)
• 0.5 bunch mint (10 g)
• 20 g pistachios (1 heaped tbsp)
• 0.5 pomegranate

Instructions

1. 1. Dissolve the yeast in 150 milliliters of hot water.
2. 2. Stir in 2 tablespoons of yogurt and 2 tablespoons of olive oil into the yeast mixture.
3. 3. Set the yeast mixture aside.
4. 4. Mix both types of flour with the salt in a second bowl.
5. 5. Add the yeast mixture to the flour.
6. 6. Knead the dough well for 5 to 10 minutes.
7. 7. Form the dough into a ball.
8. 8. Let the dough rise, covered, in a warm place for 1 hour.
9. 9. Peel the shallot and garlic clove.
10. 10. Chop the shallot and garlic finely.
11. 11. Clean and wash the eggplant and bell peppers.
12. 12. Cut the vegetables into small pieces.
13. 13. Heat the remaining olive oil in a large pan.
14. 14. Sauté the shallot and garlic in it over low heat for 2 minutes.
15. 15. Add the spices.
16. 16. Sauté the spices for another 1 minute.
17. 17. Add the vegetables and tomato paste to the pan.
18. 18. Simmer the mixture over medium heat for 10 minutes.
19. 19. Season the vegetable filling with salt.
20. 20. Remove the pan from the heat.
21. 21. Let the vegetable filling cool.
22. 22. Wash the mint.
23. 23. Shake the mint dry.
24. 24. Pluck off the mint leaves.
25. 25. Cut the mint leaves into thin strips.
26. 26. Stir half of the mint into the cooled vegetable mixture.
27. 27. Knead the yeast dough again on a floured work surface.
28. 28. Divide the dough into 6 equal portions.
29. 29. Roll out the portions into elongated shapes.
30. 30. Form the dough pieces into boats.
31. 31. Top each dough flatbread with the vegetable filling.
32. 32. Leave the edges of the dough free.
33. 33. Fold the edges inward.
34. 34. Preheat the oven to 240 degrees Celsius (convection 220 degrees; gas: level 4).
35. 35. Bake the pide in the preheated oven for 10 minutes.
36. 36. Coarsely chop the pistachios.
37. 37. Remove the pomegranate seeds from the fruit.
38. 38. Remove the pide from the oven.
39. 39. Let the pide cool slightly.
40. 40. Serve the pide topped with the pistachios.
41. 41. Garnish the pide with the remaining mint.
42. 42. Add the leftover yogurt.
43. 43. Top the pide with the pomegranate seeds.

Nutrition per serving

• kcal: 383
• Protein: 14 g · Fett/Fat: 9 g · Carbs: 60 g