Ingredients

· ¾ lb. store-bought dough

· 1-2 small eggplants, thinly sliced lengthwise into six strips

· Extra-virgin olive oil

· Salt and red-pepper flakes, to taste

· ½ cup salted pistachios, chopped

· 1/3 cup feta cheese, crumbled

· 1/3 cup pomegranate seeds

· ¼ cup coriander leaves

Method

Preheat oven to 230ºC. Form dough in a 9x13-inch rimmed baking sheet. Arrange eggplant lengthwise on the dough and press into it, three slices side by side on top half and three on bottom half. Drizzle with oil and sprinkle with salt and red pepper flakes. Bake until cooked through and crust is golden on edges and bottom for about 18 minutes. Using a metal spatula, slide pie onto a cutting board. Sprinkle with pistachios, feta cheese, pomegranate seeds and coriander. Slice into pieces and serve.

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