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Middle Eastern Aubergine Pies

Middle Eastern Aubergine Pies
4.6 9 ratings
Prep. 40 min
Total 2 h
4 portions
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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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