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Pide with eggplant

Iam really a very big friend of Pide in all possible variants. Be it Pide with spinach and feta or with cheese or with cheese and Sucuk – I could really chow down on the delicious dough ships all the time! I developed this pide with eggplant and creamy tahini sauce the other day when I had some grilled eggplant left over. And my goodness, the result turned out really terrific!

Pide – inspired by Baba Ghanoush

Who knows my blog a little longer, knows that the eggplant cream Baba Ghanoush is simply one of my absolute favorites. Just the other day I took the recipe for it and made a really wonderful pasta – just great! And now Baba Ghanoush has also inspired me to this delicious Pide with eggplant.

For all those who should not yet know Pide: Pide consist of a fluffy yeast dough with a topping of your choice on top. The yeast dough is then usually formed into a ship and thus holds the topping perfectly in the middle. In principle, it’s actually quite similar to pizza – just in a different form and in a different world of flavors.

So, back to the pide with eggplant: Here I just took the pide dough and put on it an eggplant baked in the oven at high temperature. I peeled the eggplant after baking, of course. To do this, you need to let the eggplant cool briefly and then you can pinch the skin right at the stalk and peel it off. Then you cut off the stalk and put the entire flesh on the yeast dough.

By the way, the eggplant tastes even better when it is properly grilled over an open flame. It then cooks faster and also gets a really tasty smoky flavor.

After the flesh of the eggplant is on the dough, you just have to shape it into a ship. To do this, simply fold the sides over, press them very lightly and close the ends well together so that the pide does not lose its shape again during baking. After that, everything can be put in the oven and baked.

The topping: tahini sauce and pomegranate seeds

While the pide with eggplant is baking in the oven, you can prepare the tahini sauce. For this you need only:

  • Tahini
  • Garlic
  • Lemon juice
  • Some water
  • Parsley
  • Salt, pepper

The sauce is really quite quick and easy to prepare. You can find the exact recipe for it either below in the recipe card or here.

As soon as the pide comes out of the oven fresh and hot, you can sprinkle it directly with a little salt and pepper, spread tahini sauce over it and garnish it with a few pomegranate seeds. They not only look nice, but also give the pide with eggplant a nice tart sweetness.

I wish you already quite a lot of fun trying and wish you a good appetite!

Recipe for pide with eggplant

Pide mit Aubergine, serviert mit frischen Kräutern auf einem Marmorbrett.
Print Recipe Rezept speichern
Prep Time 30 minutes
Cook Time 15 minutes
Resting time 1 hour 30 minutes
Total Time 2 hours 15 minutes
Servings 2 Piece
Calories 751


For the dough

  • 300 g Wheat flour type 550
  • 3,5 g Dry yeast
  • 1 pinch  Sugar
  • 80 ml lukewarm water
  • 100 ml lukewarm milk
  • 1 tablespoon Olive oil
  • 1/2 teaspoon  Salt
  • 1 Egg yolk

For the filling

  • 2 Eggplants
  • Salt, pepper

To serve


Preparation dough

  • Sift flour into a bowl.
  • Press a small well in the flour mound, add yeast and sugar and mix with water. Leave to rest or react for a few minutes.
  • Add milk, oil and salt and knead by hand or with a food processor for about 6-8 minutes until a smooth dough.
  • Cover the dough with a cloth and let it rise for about 90 minutes.
  • Meanwhile, prepare the filling.

Preparation filling

  • While the dough is rising, bake eggplant at 240 °C top/bottom heat for approx. 30 – 40 minutes.
  • Allow eggplant to steam briefly, then carefully peel off the skin. 
  • Place peeled eggplants in a colander and drain over a bowl, as they still lose a lot of water. If you don't drain them, the pide can get watered down later and the dough will be mushy.

Preparation pide

  • Preheat oven to 200 °C top/bottom heat. Roll out baking tray with baking paper.
  • Dust the work surface with flour and cut the dough into two equal parts. You can simply weigh the dough.
  • Roll out the dough lengthwise with a rolling pin.
  • Center eggplant on top and sprinkle with salt and pepper. You can pick them apart a bit so that everything is covered. Leave a margin of about 1-2 cm free.
  • Carefully fold the edge and press lightly. At the ends, the edges should overlap and taper to a point. Press them well so that they do not open during baking.
  • Mix egg yolk in a small bowl and brush the edges of the pide with it.
  • Bake pide with eggplant in the oven for about 15 minutes until golden brown and crispy.
  • To serve, coarsely chop herbs and cut lemon into wedges.


Recipe contains affiliate links.


Calories: 751kcal | Carbohydrates: 151g | Protein: 25g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Cholesterol: 103mg | Sodium: 139mg | Potassium: 1416mg | Fiber: 20g | Sugar: 21g | Vitamin A: 647IU | Vitamin C: 43mg | Calcium: 164mg | Iron: 9mg

Also, try the spinach pockets or the dumplings filled with minced meat.

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