If you are not a fan of eggplant, these just might change your mind. Homemade garlic naan, vine-ripened tomatoes, za'atar crusted eggplant, pesto, and fresh basil make these flatbreads super simple yet amazingly good. Za'atar is a middle eastern spice that combines sumac, thyme, savory, oregano, and sesame seeds along with a bit of salt.

Za’atar Crusted Eggplant on Garlicky Naan [Vegan]

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Serves

4

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Ingredients

For the Garlicky Naan:

  • 1 1/4 cups flour
  • 2/3 cup soy yogurt
  • Pinch salt
  • 1/2 teaspoon baking powder
  • 1 garlic clove, minced
  • Coconut oil and vegan butter
  • Olive oil

For the Eggplant and Flatbread Toppings:

  • Small Eggplant, sliced into half rounds (about 1/4-inch thick)
  • Salt
  • 1 tablespoon za'atar
  • Olive oil
  • Assorted heirloom tomatoes, quartered and sliced into bite-size pieces
  • Fresh basil
  • Pesto
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Preparation

  1. Preheat oven to 400°F.
  2. Place the half rounds of eggplant on an oiled, rimmed baking sheet. Salt and season both sides with za'atar.
  3. Spray with olive oil and roast in the oven for 15-20 minutes.
  4. In a medium mixing bowl, sift together the flour, baking powder, and salt. With a wooden spoon, stir in the soy yogurt and garlic until flour is well moistened.
  5. Dust your surface with flour and turn out dough — use enough flour to keep your hands from sticking when kneading the dough. Knead until you achieve a smooth round ball.
  6. Using a knife or dough scraper, divide the ball of dough into four equal pieces.
  7. Working with one section at a time, dust a rolling pin and work surface with flour and roll your dough out into a round, turning as you roll to prevent dough from sticking. Roll to the thickness of your liking. Repeat with the three remaining sections of dough until you have four rounds.
  8. Heat a medium frying pan over medium-high heat. You may need to adjust the heat throughout the process to ensure the pan does not run too hot.
  9. Place a dot of vegan butter and coconut oil in the pan. Working quickly, swirl the butter/oil in the pan and add one round of dough. Cover with a tight fitting lid to create steam. Cook for about a minute or until the underside of the flatbread is spotted golden brown. Flip, cover, and cook the other side for about 30-45 seconds. Transfer flatbread to a plate and repeat the process for remaining flatbreads.
  10. Spread each naan with prepared pesto and top with roasted eggplant, tomatoes, and basil. Serve at room temperature or store in the refrigerator until ready to serve. Warm in a 170°F oven for 10 minutes prior to serving.
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