Baking · Savoury baking
Middle Eastern Aubergine Pies
The pastry in these individual pies is flavoured with ras el hanout, and a complex blend of spices in the rich tomato sauce perfectly complements the delicate pieces of roasted aubergine. With a final sprinkling of chopped pistachios adding crunch before baking, these pies will bring the essence of the Middle East to your kitchen.
TM5TM6TM7
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
- Diet
- VeganPlant-based
- Difficulty
- Medium
- dried instant yeast
- 1 tsp
- sugar
- 1 tsp
- water
- 4.4 oz
- olive oil
- 1.8 oz
- strong white bread flour
- 8.8 oz
- ras el hanout2
- 1 tbsp
- fine sea salt
- 2.5 tsp
- aubergines
- 1.5–1.8 lb
- ground black pepper
- ground black pepper
- preserved lemons
- 1–2
- garlic
- 1 cloves
- fresh parsley leaves
- 0.4 oz
- pitted black olives
- 1.8 oz
- tinned chopped tomatoes
- 14 oz
- tomato purée
- 1 tbsp
- ground cinnamon
- 0.5 tsp
- ground ginger
- 0.5 tsp
- ground cumin
- 0.5 tsp
- smoked paprika
- 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.
- Protein
- 13 g
- Energy
- 2,543.9 kJ
- Calories
- 608 kcal
- Fat
- 33 g
- Carbohydrates
- 58 g
Cooking instructions are available on the original Cookidoo® page.
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