Name: Aubergine and chilli pide
Total time: 1 h
Yield: Serves 4
Cuisine: Turkish
Ingredients: 500g strong flour; 1 tbsp or 2×7g sachets dried active yeast; 1 tsp sugar; 2 tbsp Greek yoghurt plus extra to serve; olive oil; 2 medium aubergines sliced; 1 clove garlic finely chopped; a pinch saffron; a large pinch cinnamon; 1 tsp sesame seeds; 2 red chillies finely chopped; 1 tsp kalonji (nigella seeds); a bunch coriander chopped; to serve yoghurt

500g strong flour
1 tbsp or 2×7g sachets dried active yeast
1 tsp sugar
2 tbsp Greek yoghurt
plus extra to serve
olive oil
2 medium aubergines
sliced
1 clove garlic
finely chopped
a pinch saffron
a large pinch cinnamon
1 tsp sesame seeds
2 red chillies
finely chopped
1 tsp kalonji (nigella seeds)
a bunch coriander
chopped
to serve yoghurt

Method

step 1
Mix 100g flour with the yeast, sugar and 150ml warm water, and leave it until the mixture froths. Tip it into the bowl of a stand mixer fitted with a dough hook, and add the rest of the flour, the yoghurt, 2 tbsp olive oil and 1 tsp salt, as well as another 200ml water. Knead for 10–15 minutes until the dough is smooth and springy, add a little more flour if you need to. Alternatively, you can mix this by hand, then knead it for 10–15 minutes. Tip the dough into a bowl, cover and leave it to rise for an hour or until it has doubled in size.
step 2
Meanwhile, brush the aubergine slices liberally with oil, and grill them on both sides until they’re tender and browned.
step 3
Heat the oven to its highest setting. Divide the dough into two, and press and roll out each piece to an oval, then put it on a baking sheet. Lay the aubergine on the pide. Put the garlic, saffron and cinnamon in a mortar, and grind with a pestle. Add a good slug of olive oil and lots of seasoning, and mix everything well. Brush this over the aubergine and sprinkle on the sesame seeds, chilli and kalonji. Bake each for 10–12 minutes or until they are crisp and brown. Scatter on the coriander and serve with a dollop of yoghurt.