- 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
On a sliver of the naan bread, spread the tahini paste all over.
Drizzle a little olive oil on top along with the basil.
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.