Roasted Eggplant & Herb Pide

I’ve been meaning and forgetting to post about pide for a while now. In case you don’t know, pide is like a Turkish pizza, but boat-shaped and more stuffed than topped with rather different from, but still similar to pizza ingredients…and no sauce.

Pide rhymes with (and looks a bit like) va-gee-nay:

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Seriously, the first time I posted a pic of pide on facebook, everyone was all “snigger…vagina…snigger” because my friends are all eight-year-olds in desperate need of anatomy lessons on the inside. Bless their awesomely pervy, little hearts.

There are two things that place pide above pizza or calzoni on the list of things I want to make:

  1. The shape: pide are somewhere between topped and stuffed…so…stoffed? tupped? iono…any which way, they make perfectly portable, take-away fare as they are individually sized (or can be), not as fall-apart-y as pizza because they’re somewhat contained, but without all of the pressure of completely enfolding the tuppings in dough and potentially breaking it like calzoni.
  2. The tupp-/stoffings: a big difference between Turkish food and Italian is that it’s what I can only describe as “clean”. Ingredients aren’t married together as much as they’re tossed together in a riot of bold colour and texture and flavour and all told to get along. And they do.  The Turks got this shit down pat. All in one bite, you’ll taste smokiness and citrussy tang  and carvone and a sublime sweetness. I cannot think of any other cuisine that does it quite the way they do.

Making them is a bit of a production, but mostly passive cooking. Absolutely a fun thing to do with littles on a rainy afternoon because there are lots of jobs to delegate and dough. Doesn’t playing with dough make every rainy afternoon better?

This recipe makes six pide.

What you need for the filling:

  • 1 eggplant, peeled and diced
  • 3 Roma tomatoes, cleaned and cut into 1 inch thick slices
  • 1 tbsp olive oil
  • Salt & pepper
  • 1 can of sliced black olives
  • 1 large red onion, finely chopped
  • 1 cup of fresh parsley, finely chopped
  • 1 cup of fresh mint, finely chopped
  • 1 tbsp caraway seeds, lightly ground
  • 2 tsp ground sumac (if you don’t have this, you can use lemon powder and if you don’t have that, you can use the zest of one lemon…but get some sumac because it is sublime)
  • 1 tbsp olive oil
  • Salt & pepper
  • 1 ball of mozzarella cheese, in 1/4 inch slices 

What you do with the filling:

  1. Preheat oven to 400.
  2. Toss the eggplant and tomatoes in a tablespoon of olive oil and some salt and pepper.
  3. Lay these out over two (because you don’t want to overcrowd) parchment-lined baking sheets and roast for about an hour, turning a couple of times for even cooking, until browned.
  4. Let the eggplants and tomatoes cool until they can be handled, then mix all ingredients but the cheese and the sesame seeds in a large bowl until thoroughly combined.

What you need for the dough:

You can use any pre-made pizza dough for these, but I have to say that this dough is built for pide (though I shan’t stop you from using it for other doughy purposes) and really delicious if you’re a bread snob, like me.

  • 1 cup of lukewarm water
  • 1 tbsp of honey, brown sugar or maple syrup
  • 1 tbsp yeast traditional or quick-rise yeast (I really like the flavour that traditional yeast brings to the table, but it makes rise time longer – choose according to your priorities)
  • 3 cups of all-purpose flour
  • 1/4 cup of olive oil
  • 2 tsp salt

What you do for the dough:

  1. In a large bowl, combine your water, yeast and sugary thing and let sit for 10 minutes. If you trust your yeast, you can skip the resting step and move on to mixing in the remaining ingredients, but if you’re a control freak that lives in a 160 year old house where yeast might die, then you may want to let it rest so you can make sure it’s alive and bubbling.
  2. Stir in the remaining ingredients and knead for 3-5 minutes.
  3. Form the dough into a ball, cover with a towel and let sit in a warm, dry spot for an hour or until doubled in size.
  4. Preheat oven to 400.
  5. Divide the ball evenly into six smaller balls.
  6. Roll each of the smaller balls out into circles that are approximately 7 inches in diameter.
  7. Move the circles to parchment-lined baking sheets (you’ll need two).
  8. Place a mound of tupping on each and pinch opposite sides of the circles together around the filling to form your boats (or anatomically incorrect vaginas).
  9. Top each boat with cheese, then a sprinkling of sesame seeds.
  10. Bake for 15-20 minutes on the middle oven rack until golden brown all over. Don’t forget to check their bottoms.

 

 

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One Comment Add yours

  1. This looks delicious! And your comment on human anatomy did amuse me teehee.

    Like

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