Smoked Eggplant and White Bean Pide with Spicy Lamb

Instructions

1. 1

   Preheat oven to 425°F (220°C). Place eggplant directly over a gas flame or under a broiler (turning frequently) until the skin is charred and the flesh is very soft. Alternatively, pierce eggplant with a fork and roast in the oven until softened and charred, about 45-60 minutes.

   ~60 min
2. 2

   Once cool enough to handle, scoop the flesh from the eggplant into a colander set over a bowl to drain excess liquid. Discard skin.

   ~10 min
3. 3

   In a mixing bowl, combine the drained eggplant flesh, cooked white beans, minced garlic, tahini, lemon juice, and 2 tablespoons of olive oil. Mash with a fork or potato masher until mostly smooth with some texture. Season with salt and pepper to taste. Set aside.

   ~10 min
4. 4

   Finely chop the onion. Heat the remaining 1 tablespoon of olive oil in a frying pan over medium heat. Add the chopped onion and cook until softened, about 5 minutes.

   ~5 min
5. 5

   Add the ground lamb to the frying pan with the onion. Break up the lamb with a spoon and cook until browned, about 7-10 minutes. Drain any excess fat.

   ~10 min
6. 6

   Stir in the cumin, red pepper flakes, salt, and black pepper. Cook for another 2 minutes until fragrant. Remove from heat.

   ~2 min
7. 7

   On a lightly floured surface, shape the pide dough into desired oval or boat shapes, about 1/2 inch thick. Carefully transfer the dough to a baking sheet lined with parchment paper.

   ~5 min
8. 8

   Spread the eggplant and white bean mixture evenly over the pide dough, leaving a small border. Spoon the spiced lamb mixture over the eggplant spread.

   ~3 min
9. 9

   Bake in the preheated oven for 15-20 minutes, or until the crust is golden brown and cooked through.

   ~20 min
10. 10

    Garnish with fresh chopped parsley before slicing and serving.