Baking · Savoury baking
Middle Eastern Aubergine Pies
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Details
- Difficulty
- medium
- Prep
- 40 min
- Active
- 40 min
- Cook
- 120 min
- Total
- 120 min
- Yield
- 4 portions
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- Category
- BakingSavoury baking
- Time
- Over 1 hour
- Nutrition
- High fibre
- Difficulty
- Medium
- dried instant yeast
- 1 tsp
- sugar
- 1 tsp
- olive oil
- 50 g
- water
- 125 g
- strong white bread flour
- 250 g
- fine sea salt
- 2.5 tsp
- ras el hanout
- 1 tbsp
- aubergines
- 700–800 g
- ground black pepper
- ground black pepper
- preserved lemons
- 1–2
- garlic
- 1 cloves
- pitted black olives
- 50 g
- fresh parsley leaves
- 10 g
- tinned chopped tomatoes
- 400 g
- tomato purée
- 1 tbsp
- ground cinnamon
- 0.5 tsp
- ground ginger
- 0.5 tsp
- smoked paprika
- 0.5 tsp
- ground cumin
- 0.5 tsp
- pistachio nuts, unsalted, shelled
- 2 tbsp
Nutritionper portion
Recipe total uses the listed yield. Choose Custom to enter a different number of portions.
- Sodium
- 1,292.7 mg
- Protein
- 12.3 g
- Energy
- 2,310.5 kJ
- Calories
- 552.2 kcal
- Fat
- 27.6 g
- Fibre
- 10.6 g
- Saturated fat
- 3.7 g
- Carbohydrates
- 67.6 g