Pides are Turkish-style pizzas that are usually oval or boat shaped with a central filling of cheese, meat or vegetables. Try this delicious vegetarian pide recipe – perfect as a snack for four or serve with a salad as a main dish for two. Make your own pizza dough or use a packet mix if you’re in a hurry!
Nutrition Facts
Aubergine, tomato and shallot pide
Amount Per Serving
Calories 186
Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g6%
Cholesterol 2mg1%
Sodium 286mg12%
Potassium 500mg14%
Carbohydrates 31g10%
Fiber 5g21%
Sugar 10g11%
Protein 6g12%
Vitamin A 605IU12%
Vitamin C 19mg23%
Calcium 56mg6%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Aubergine, tomato and shallot pide
A quick and easy snack
Servings: 4
Calories: 186kcal
Equipment
- Frying pan
- Baking sheet
Ingredients
- Pizza dough made from a 145g packet
- 2 echalion shallots, chopped
- 1 tbsp olive oil
- 2 cloves garlic crushed
- 1 tsp cumin seeds
- 1/2 tsp smoked paprika
- 1/2 tsp cinnamon
- 1/2 tsp chilli flakes
- 1 aubergine chopped
- 250 g cherry tomatoes halved
For the dressing:
- 3 tbsp yoghurt
- A squeeze of lemon
- 1 tbsp fresh mint chopped
- 1 clove of garlic crushed
- Pomegranate seeds
- Fresh mint
- Salt and pepper
Method
- Make your pizza dough as the packet instructions and set to one side.
- Preheat the oven to 200⁰C.
- Sauté the chopped shallots in the olive oil for ten minutes until golden, add the garlic and spices and cook for another two minutes.
- Add the chopped aubergine and tomatoes, stir, cover and cook for ten minutes or until the aubergine is soft.
- 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.
- Divide the vegetable mixture between the four pides, rolling the edge over a little to hold it in.
- Bake for 15 minutes.
- Meanwhile combine the yoghurt, lemon, mint and garlic to make the dressing.
- Remove the pides from the oven, leave to cool slightly, sprinkle with pomegranate seeds and mint and serve with the yoghurt dressing.
Notes
TIP: You can serve two of these pides along with a green side salad for a tasty main dish.
Nutrition
Calories: 186kcal | Carbohydrates: 31g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 286mg | Potassium: 500mg | Fiber: 5g | Sugar: 10g | Vitamin A: 605IU | Vitamin C: 19mg | Calcium: 56mg | Iron: 2mg
Recipe courtesy of UK Shallots
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