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Eggplant Pide

We found another way to use eggplant. We made our first Pide after watching an episode of Parts Unknown and loved it. While searching our brains for another way to utilize our abundance of eggplant, Pide popped up. We had some sausage and spinach in the freezer as well as some mushrooms that really needed to be used and it all just fell together.

This Turkish-inspired dish is not to be missed, it is so decadent and filling. You will find yourself daydreaming about it over the next few days. Give it a try and let us know what you think.

INGREDIENTS 1 lg eggplant, diced (about 2 cups) 2 c mushrooms, sliced 16 oz spinach 1# sausage 8 oz tomato sauce 1 small onion, diced 2 cloves garlic, minced 1t cinnamon 1 t allspice 1 t cumin 2 T greek yogurt salt and pepper to taste ¾ cup warm water 2 packages active dry yeast 2 ¼ cups all-purpose flour, plus more for rolling 1 ½ teaspoons salt 2 tablespoons olive oil 14 egg feta

DIRECTIONS 1. Saute eggplant and mushrooms until tender, remove from pan. 2. Brown sausage in skillet, add onion and garlic and continue cooking until softened. Add spinach, cook until wilted. Ass eggplant and mushroom mixture back to pan. 3. Stir in tomato sauce, cinnamon, allspice, cumin, and greek yogurt. Add salt and pepper to taste. Set filling mixture aside. 4. Add dry yeast to warm water and let stand 10 minutes, or until foamy. Mix flour and salt together in mixing bowl. Add yeast mixture and olive oil and mix with dough hook until dough becomes a smooth ball. Transfer to an oiled bowl and let stand until double, about an hour. 5. Roll out dough into an oval, top with eggplant mixture, leaving space on the sides. Roll dough up and over filling and pinch ends. Mix egg with a little water and brush over dough. Bake in 400 oven for 20 minutes or until browned. Sprinkle feta cheese over top. Slice and enjoy!

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