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

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