Spiced Aubergine Pide

method:

• To make the dough, add the flour and salt to a large bowl and mix well. In a small bowl, mix the yeast, sugar and olive oil with the lukewarm water and leave for a minute or so. Create a hole in the middle of the flour, and gradually add the liquid until you have a dough. Tip the dough onto a floured chopping board and knead for a few minutes, until the dough is springy. Transfer back to the bowl and cover with a damp cloth for about an hour – it should double in size. Transfer back onto the board and knead again to knock it back.
• To make the pide, add the onion to a large pan with the olive oil and sauté for 10 minutes on a low heat. Add in the spices and garlic, and fry for a few minutes. Add in the chopped aubergine, and stir-fry for a minute on a low heat. Add in the chopped tomatoes, and stir to combine.
• Cover the pan and let it cook for 15 minutes, stirring occasionally. Add in the sumac and the chopped mint, then stir to combine.
• To make the coconut mint dip, add all of the ingredients to a jar and mix to combine. Add a little water to loosen if desired.
• Heat the oven to 200C/400F/Gas 6. Divide the dough into four, then roll out into long oval shapes. Pinch the dough at each end so that you are making a slipper shape.
• Spoon the aubergine mix onto the central part of each pide, leaving space around the edge. Fold the edges up and over the filling a little.
• Lightly oil a large baking tray and carefully transfer each pide onto it. Bake for 15 minutes, until the crust is cooked and a little golden. Remove from the oven, allow to cool slightly and top with the mint dip, fresh mint, pomegranate seeds and dukkah.