Vegan Pide-Inspired Flatbread with Smoky Eggplant and Bell Peppers

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

A vegan take on Istanbul’s pide flatbread featuring smoky roasted eggplant, sweet bell peppers, and a garlic-tahini drizzle. This middle eastern-inspired pizza (vegan) ready in about 58 minutes pairs all-purpose flour, warm water, active dry yeast for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 280 g all-purpose flour
• 170 ml warm water
• 5 g active dry yeast
• 1 tsp salt
• 3 tbsp olive oil
• 1 medium (about 300 g) cut into 1-inch cubes eggplant
• 1 large diced red bell pepper
• 1 large diced yellow bell pepper
• 1 tsp smoked paprika
• 3 minced garlic cloves
• 3 tbsp tahini
• 1 tbsp lemon juice
• 2 tbsp for thinning tahini sauce water
• 2 tbsp chopped fresh parsley

Instructions

1. Step 1: In a bowl, dissolve 5 g active dry yeast in 170 ml warm water (110°F) and let bloom for 10 minutes until bubbly.
2. Step 2: Add 280 g all-purpose flour, 1 tsp salt, and 2 tbsp olive oil to the yeast mixture. Stir and knead until a smooth dough forms, about 8 minutes. Cover and let rise for 1 hour until doubled.
3. Step 3: Preheat oven to 425°F (220°C). Toss 300 g cubed eggplant, 1 diced red bell pepper, and 1 diced yellow bell pepper with 1 tbsp olive oil and 1 tsp smoked paprika. Spread on a baking tray and roast for 20 minutes until tender and slightly charred.
4. Step 4: Roll out the dough into an oval about 12x8 inches on parchment paper. Transfer to a baking sheet.
5. Step 5: Spread the roasted vegetables evenly over the dough leaving a 1-inch border. Fold the edges slightly inward to create a boat shape.
6. Step 6: Bake the pide flatbread in the oven for 15-18 minutes until golden and crisp.
7. Step 7: Meanwhile, whisk 3 tbsp tahini with 1 tbsp lemon juice, 2 tbsp water, and 3 minced garlic cloves until smooth and pourable.
8. Step 8: Drizzle the garlic-tahini sauce over the hot flatbread and sprinkle with 2 tbsp chopped fresh parsley before slicing and serving.