Grilled Aubergine Pide Recipe

In a small bowl, stir warm water (about 105–110°F / 40–43°C) with sugar and yeast. Let sit 5–7 minutes until foamy.

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

Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. If dough is sticky, sprinkle a little more flour; it should be soft and slightly tacky.

Place dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled, about 60–90 minutes.

While dough rises, combine white wine vinegar, water, sugar, and salt in a small jar or bowl and stir until sugar and salt dissolve.

Add the thinly sliced shallot to the pickling liquid, press down so all slices are submerged, and let sit at room temperature for at least 20 minutes. Refrigerate if preparing early.

Trim and slice aubergines into 1/3-inch rounds or lengthwise slices (about 1/4–1/2 inch thick). Pat slices dry with a towel to remove excess moisture.

Brush both sides of the slices with 3 tablespoons olive oil and season with smoked paprika, 1 teaspoon salt, and 1 teaspoon pepper.

Preheat a grill pan or outdoor grill to medium-high. Grill aubergine slices 3–4 minutes per side until well marked and tender. Alternatively, roast on a sheet pan under a broiler for 4–6 minutes per side.

Set grilled aubergine aside on a wire rack to cool slightly while you prepare the tomato base.

In a small saucepan, warm 1 cup crushed San Marzano tomatoes over medium-low heat. Add minced garlic, dried oregano, 1/2 tsp salt, 1/2 tsp sugar and 1/4 tsp black pepper. Simmer gently 8–10 minutes to concentrate flavors. Remove from heat and let cool slightly.

Preheat oven to 475°F (245°C) with a pizza stone or inverted baking sheet on the middle rack for at least 30 minutes.

Shape and Top Pide

Divide risen dough into 2 equal pieces for large pide or 4 for small individual ones. On a lightly floured surface, roll each piece into an oval roughly 10–12 inches long, leaving slightly thicker edges. Transfer to a piece of parchment for easier handling.

Spread a thin layer (about 2–3 tablespoons) of the San Marzano tomato sauce down the center of each oval, leaving a 1/2-inch border. Scatter 1/2 cup shredded mozzarella or crumbled feta across the sauce.

Arrange grilled aubergine slices along the length of the sauce/cheese in a single overlapping layer. Tuck the dough edges up and pinch the ends to form the characteristic pide boat shape, sealing edges slightly.

Drizzle a little olive oil over the exposed dough edges.

Slide parchment with pide onto the preheated stone or baking sheet and bake 10–12 minutes until crust is golden and cheese is bubbly. For a crisper bottom, bake directly on the hot stone for the last 2–3 minutes.

While pide bakes, combine chopped parsley and oregano in a bowl. Toss with 1 tablespoon olive oil, 1 tablespoon lemon juice, 1/4 tsp salt and 1/4 tsp black pepper. Keep chilled until ready to garnish.

When pide are baked, remove from oven and let rest 2 minutes. Top each with a generous spoonful of the parsley-oregano salad and a few pickled shallot slices (drain excess pickling liquid first).

Scatter pomegranate seeds over the top for brightness and texture. Drizzle with 1 tablespoon extra virgin olive oil and sprinkle red pepper flakes if using.

Slice pide into portions and serve warm.