Wednesday, December 1, 2010

Eggplant and Tahini Pizza on Indian Naan Bread

As discussed, here's my version of an eggplant and tahini pizza made atop a day-old Indian naan bread.

  • 1/2 a naan bread
  • 1 medium sized baby eggplant/aubergine, sliced into thin discs
  • Handful of veggies - peppers, cabbage, spinach etc
  • 1 table spoon of Tahini paste
  • teaspoon of olive oil
  • Pinch of dry basil
To make:
On a sliver of the naan bread, spread the tahini paste all over.

Then, lay some green leafy vegetables, then the peppers and cabbage on top.

Lay the eggplant discs on top.

Drizzle a little olive oil on top along with the basil.
Bake in an oven at 250 degrees celcius for 15-20 minutes.

Servings: 1 sliver of pizza - But be warned that the tahini makes this quite a filling snack/lunch.

Verdict: To be honest, I preferred the earlier pizza I'd made. The eggplant gave it quite a bitter aftertaste. Plus, it wasnt the most portable of lunches -The eggplant discs kept slipping out. Next time, I'll make Baba Ghanoush (simply put, its just tahini mixed with eggplant. Blend it all up to make a paste). And then lay the veggies on top of the Baba Ghanoush paste. 

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