Eggplant Pide

Ingredients:

2 teaspoons yeast
1 teaspoon sugar
3/4 cup almond milk, warmed
2 tablespoons grapeseed oil
1 teaspoon salt
1/2 teaspoon garlic powder
1-3/4 cup bread flour

1 teaspoon oil
1 teaspoon cumin seeds
1/4 teaspoon cinnamon
1/2 teaspoon red chili flakes
1/2 teaspoon paprika
1 large eggplant, cut into slices
1 onion, chopped
2 cloves garlic, minced
2 tomatoes, finely chopped
salt, to taste
1 teaspoon sumac
10-15 mint leaves, chopped

3 tablespoons coconut yogurt
1 tablespoon lemon juice
mint leaves, minced
1/2 small cucumber, shredded (optional)

pomegranate arils
mint leaves
chopped pistachio

Combine the yeast and sugar and add the warm almond milk. Set aside for 15 minutes. Add the oil, salt, garlic, and flour a little at a time until dough is no longer sticky. Cover and set aside in a warm space for 1-1/2 hours.

Salt the eggplant slices and place in a strainer for 45 minutes, then squeeze out the liquid. Dice the eggplant.

Punch dough out and divide into 4 pieces. Roll dough out with a rolling pin onto a floured surface into long oval shapes, as thinly as possible.

In a skillet or frying pan, heat the oil and add the cumin, cinnamon, paprika, and chili flakes. When they are aromatic, add the diced eggplant. Cook for about 5 minutes and add the onion and garlic. When the onions are softened, add the tomatoes and salt. Cook until the eggplant is tender. Remove from heat and stir in the sumac and mint.

Heat baking stone in the oven and set to 425 degrees.

Divide filling between flattened dough and cinch the ends into a boat shape, folding up the sides. Bake the pides on the baking stone for 15 minutes until golden.

Combine ingredients for yogurt sauce.

Drizzle yogurt sauce over the pides and sprinkle with pomegranate, mint, and pistachio.