Grilled Aubergine Pidé Recipe

Activate yeast

In a small bowl combine warm water (about 105-110°F / 40-43°C), sugar and active dry yeast. Stir and let sit 5–8 minutes until foamy.

In a large mixing bowl combine flour and salt. Make a well and add the foamy yeast mixture and 2 tablespoons olive oil. Mix until a shaggy dough forms.

Turn dough onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic. If dough is very sticky, add up to 2 tablespoons additional flour.

Place dough in a lightly oiled bowl, cover with cling film or a towel, and let rise in a warm spot until doubled, about 60–75 minutes.

After rising, gently deflate the dough and divide into 2 equal portions for two medium-sized pide (or 3 for smaller). Cover and rest 10 minutes before shaping.

While the dough rises, preheat your grill or broiler to high (or a heavy skillet over high heat). Prick aubergines several times with a fork to prevent bursting.

Brush aubergines lightly with 2 tablespoons olive oil and sprinkle with 1 teaspoon salt and 1/2 teaspoon black pepper. Place whole on the hot grill or under the broiler, turning every 6–8 minutes, until skin is blackened and flesh is very soft, about 20–30 minutes total. Alternatively, slice into 1/2" rounds and char both sides 3–4 minutes per side until tender and blistered.

When cooked, transfer aubergines to a bowl and cover with plastic wrap for 10 minutes to steam (this makes peeling easier). Peel away skin and roughly chop or tear flesh into large chunks. Reserve any juices.

If you charred slices, keep them intact and pat off excess oil; if you roasted whole, gently press pulp through a sieve or mash coarsely to create a textured topping.

In a small saucepan, heat 1 tablespoon extra-virgin olive oil over medium heat. Add minced garlic and sauté 30–45 seconds until fragrant but not browned.

Add the canned San Marzano tomatoes (crush by hand or with a spoon), dried oregano, red pepper flakes, 3/4 teaspoon salt and 1/4 teaspoon black pepper. Bring to a gentle simmer and cook 10–12 minutes until slightly thickened. Taste and adjust seasoning.

If you prefer a smoother sauce, pulse briefly in a blender or use an immersion blender. Keep warm until ready to assemble.

Preheat oven to 475°F (245°C). If using a baking stone, place it in the oven while preheating. Lightly flour a work surface and stretch/roll each dough portion into an oval about 10–12" long and 6–7" wide, leaving slightly thicker edges.

Spread a thin layer (about 3–4 tablespoons) of the warm San Marzano tomato sauce down the center of each oval, leaving a 1/2" border. Tear or spread about half of the prepared aubergine flesh across the sauce, distributing evenly. Reserve some aubergine for finishing if desired.

Fold the long edges of the dough toward the center and pinch the ends to create the characteristic pide boat shape, leaving the filling exposed in the middle. Brush the exposed dough edges lightly with olive oil.

Transfer pide to a parchment-lined baking sheet or preheated stone. Bake 10–14 minutes until crust is golden and bottom is cooked through. Rotate halfway for even browning.

Remove pide from oven and immediately spoon any remaining charred aubergine pulp over the hot filling, letting it warm through.

Mix spring leaves with lemon juice, 1 tablespoon extra-virgin olive oil and a pinch of flaky sea salt. Toss gently to coat.

Top each pide with a handful of dressed spring leaves, scatter pomegranate seeds, chopped fresh oregano, and optional crumbled feta. Sprinkle a pinch of flaky sea salt and a light drizzle of olive oil.

Cut into portions and serve hot. Leftovers keep refrigerated up to 2 days; reheat in a hot oven or skillet to preserve crispness.