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Naan Toppers

Naan topped with all kinds of stuff - eggplant, cucumber, tomatoes, chickpeas

You can mash up an avocado and put it on bread, but you've gotta use the right seasoning. Here's how to do it so simple that even you can probably do it:

Ingredients

  • 1 can chickpeas
  • 1 large eggplant
  • 1/2 pint grape tomatoes
  • 1/2 English cucumber
  • 1/4oz parsley
  • Spices:
    • 1 tsp ground cumin
    • 1/2 tsp dried mint
    • 1/4 tsp garlic powder
    • 1/4 tsp onion powder
    • 1/2 tsp salt
    • Pepper
  • 2 naan breads
  • 1 Tbsp red wine vinegar
  • 2 Tbsp tahini
  • 1 tsb honey
  • Hummus

Directions

Prepare Ingredients

  1. Preheat the oven to 425F
  2. Drain, rinse, and dry chickpeas
  3. Halve the eggplant and cross-cut into 1/4-inch half moons or quarters
  4. Halve (or quarter) tomatoes
  5. Quarter cucumber lengthwize, then cross-cut into 1/4-inch pieces
  6. Chop parsley, discarding stems

Prep the Roastings

  1. Toss chickpeas on a baking sheet with spices and 1 Tbsp olive oil
  2. Toss the eggplant on a baking sheet with 1 1/2 Tbsp olive oil, 1/2 tsp salt, and pepper.
  3. Roast for 20 minutes

Make Israeli Salad

  1. In a medium bowl, whisk together red wine vinegar, 2 Tbsp olive oil, 1/4 tsp salt, and pepper.
  2. Add tomatoes, cucumber, and half of the parsley, and toss to coat

Make Tahini Sauce

  1. In a small bowl, whisk together Tahini and honey
  2. Slowly whisk in up to 2 Tbsp of water until smooth and pourable.
  3. Season with 1/8 tsp salt and pepper

Plate

  1. Put one naan on each plate.
  2. Spread hummus on each naan
  3. Top each naan with roasted eggplant, chickpeas, and Israeli salad
  4. Drizzle over tahini sauce
  5. Garnish with parsley
  6. Add remaining Israeli salad as a side