Lamb & eggplant pide

Step 1

Combine the milk, yeast and sugar in a bowl. Set aside for 10 minutes or until foamy. Place flour and salt in a large bowl. Make a well in the centre. Add yeast mixture and oil. Use a round-bladed knife in a cutting motion to mix until combined. Use your hands to bring the dough together in the bowl.

Step 2

Lightly brush a large bowl with a little oil. Turn the dough onto a lightly floured surface and knead for 10 minutes or until smooth and elastic. Place the dough in the prepared bowl. cover and set aside in a warm, draught-free place for 1 hour or until the dough doubles in size.

Step 3

Meanwhile, to make the filling, heat oil in a non-stick frying pan over medium heat. cook the eggplant, stirring, for 5 minutes or until golden. Transfer to a plate. Heat extra oil in pan. cook the onion, stirring, for 5 minutes or until soft. Add garlic. cook, stirring, for 1 minute or until aromatic. Add mince. cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until browned. Add spice mix. cook, stirring, for 1 minute or until aromatic. Stir in the eggplant, tomato and parsley. Season. Set aside to cool completely.

Step 4

Preheat oven to 200ºC. Punch down the dough. Turn onto a floured surface. Knead until smooth. divide into 4 portions. Roll out each portion on a floured surface to make an oval shape about 15cm wide and 25cm long. divide the filling along the centres, leaving a 2cm border. Fold and pinch the long edges together, leaving the centres open. Brush with egg and sprinkle with sesame seeds. place on a baking tray lined with non-stick baking paper. Bake for 20 minutes or until golden.