Pide Inspired Aubergine Flatbreads
with Roasted Potatoes, Mint Yoghurt and Pickled Shallot Salad
Pronounced ‘pee-deh’ and often referred to as ‘Turkish pizza’, pide is a baked flatbread topped with tomato sauce and baked aubergine, originating in Turkey. Here, we're serving it with mint yoghurt, crumbly cheese and roast potatoes for a wholesome veggie dinner.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
450 grams
Potatoes
1 unit(s)
Aubergine
(May contain traces of: Celery)
1 unit(s)
Echalion Shallot
12 milliliter(s)
Red Wine Vinegar
(Contains: Sulphites)
1 bunch(es)
Mint
60 grams
Tomato Puree
2 unit(s)
Greek Style Flatbreads
(Contains: Cereals containing gluten, Wheat)
75 grams
Greek Style Natural Yoghurt
(Contains: Milk)
20 grams
Wild Rocket
50 grams
Greek Style Salad Cheese
(Contains: Milk)
Not included in your delivery
1 tsp
Sugar for the Pickle
½ tsp
Sugar for the Sauce
1.5 tbsp
Water for the Sauce
½ tbsp
Olive Oil for the Dressing
1 tbsp
Honey
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm chunks (no need to peel).
Pop the chunks onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the middle shelf until golden, 30-40 mins. Turn halfway through.
Meanwhile, trim the aubergine, then halve lengthways. Slice widthways into 1cm pieces.
Pop the aubergine onto another baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.
Roast the aubergine on the top shelf until soft and golden, 18-20 mins. Turn halfway through.
While the everything roasts, halve, peel and thinly slice the shallot.
In a medium bowl, mix the shallot, red wine vinegar, sugar for the pickle (see pantry for amount) and a pinch of salt, then set aside to pickle.
In a small bowl, mix the tomato puree, sugar and water for the sauce (see pantry for both amounts). Season with salt and pepper.
Pick the mint leaves from their stalks and roughly chop (discard the stalks).
Place the flatbreads (see ingredients for amount) onto another baking tray and spread the tomato sauce across the top of each one.
When the aubergine has 5 mins remaining, warm the flatbreads through on the bottom shelf of your oven until warm and starting to turn golden, 3-4 mins.
Meanwhile, wipe out the (now empty) small bowl, then add the Greek style yoghurt and half the mint. Season with salt and pepper, then mix together.
When the aubergine has roasted, drizzle over the honey (see pantry for amount) and toss to coat.
Add the rocket to the pickled shallot. Drizzle with olive oil for the dressing (see pantry for amount) and toss to coat.
Share the flatbreads between your plates. Top with the roasted aubergine and some pickled shallot and rocket salad.
Drizzle over the mint yoghurt dressing, then crumble on the Greek style salad cheese.
Sprinkle over the remaining mint. Serve the roasted potatoes alongside.
