{"id":21726,"date":"2023-07-27T16:29:35","date_gmt":"2023-07-27T14:29:35","guid":{"rendered":"https:\/\/bistrobadia.de\/pide-mit-aubergine\/"},"modified":"2024-01-16T08:39:00","modified_gmt":"2024-01-16T07:39:00","slug":"pide-with-eggplant","status":"publish","type":"post","link":"https:\/\/bistrobadia.de\/en\/pide-with-eggplant\/","title":{"rendered":"Pide with eggplant"},"content":{"rendered":"\n

Iam really a very big friend of Pide in all possible variants. Be it Pide with spinach and feta<\/a> 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<\/strong> and creamy tahini sauce the other day when I had some grilled eggplant left over. And my goodness, the result turned out really terrific!<\/p>\n\n\n\n

Pide – inspired by Baba Ghanoush<\/h2>\n\n\n\n

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

For all those who should not yet know Pide: Pide consist of a fluffy yeast dough with a topping of your choice<\/strong> 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.<\/p>\n\n\n\n

So, back to the pide with eggplant: Here I just took the pide dough<\/strong> 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.<\/p>\n\n\n\n

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.<\/p>\n\n\n\n

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.<\/p>\n\n\n\n

The topping: tahini sauce and pomegranate seeds<\/h2>\n\n\n\n

While the pide with eggplant is baking in the oven, you can prepare the tahini sauce. For this you need only:<\/p>\n\n\n\n