Eggplant "pizza" (Patlicanli pide) from Savory Baking from the Mediterranean: Focaccias, Flatbreads, Rusks, Tarts, and Other Breads by Anissa Helou

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • imaluckyducky on December 13, 2013

    Pg 39. I think it should go without saying that since this is a baking book, the recipes are going to take some time. Most of the time is spent waiting for the dough to rise and rest, and the topping can be prepared while the dough is doing its thing, so it doesn't necessarily feel like a lot of work. My dried pepper flakes are super potent, so it ended up being spicier than I thought it would be with the amount given in the recipe, but the flavor was good and the textures were satisfying. Made this for two picky, meat-loving/eggplant-hating males and they devoured it.

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