Middle Eastern Aubergine Pies

Middle Eastern Aubergine Pies

4.6 9 ratings

Prep. 40 min

Total 2 h

4 portions

Ingredients

dried instant yeast
1 tsp
10 g fresh yeast
sugar
1 tsp
olive oil plus 3 Tbsp and extra for greasing
50 g
water
125 g
strong white bread flour
250 g
fine sea salt
2 ½ tsp
ras el hanout
1 Tbsp
aubergines diced (3-4 cm)
700 - 800 g
ground black pepper to taste
preserved lemons halved, deseeded, to taste
1 - 2
garlic clove
1
pitted black olives
50 g
fresh parsley leaves
10 g
tinned chopped tomatoes
400 g
tomato purée
1 Tbsp
dried chilli flakes (optional)
1 pinch
ground cinnamon
½ tsp
ground ginger
½ tsp
smoked paprika
½ tsp
ground cumin
½ tsp
pistachio nuts, unsalted, shelled for sprinkling
2 Tbsp

Difficulty

medium

Nutrition per 1 portion

Sodium 1292.7 mg

Protein 12.3 g

Calories 2310.5 kJ / 552.2 kcal

Fat 27.6 g

Fibre 10.6 g

Saturated Fat 3.7 g

Carbohydrates 67.6 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Pies 12 Recipes
UK and Ireland

Savoury 58 Recipes
UK and Ireland

You might also like...

Prawn, Coriander and Lime Muffins

1 Std.

Flatbread (Manakish) with Za'atar

1 Std. 40 Min

Lamb Roll with Freekeh Pilaf

1 Std. 5 Min

Stuffed Aubergine with Saffron Yoghurt and Pomegranate Seeds

50 Min

Stuffed Seitan Roll with Champagne Rice

1 Std. 45 Min

Dahi Wali Macchi (Haddock Baked in Yoghurt)

50 Min

Moroccan Chickpea and Halloumi Pie

1 Std. 5 Min

Lebanese Spiced Flatbread

3 Std. 20 Min

Lemon and Kale Pearl Barley Risotto with Parsley and Hazelnut Pesto

1 Std. 15 Min

Aubergine and Sweet Potato Shakshuka with Garlic Cashew Cream

1 Std.

Mexican Quinoa Stuffed Aubergine

1 Std.

Aubergine, Coconut and Peanut Curry

25 Min