What makes the homemade naan in this recipe unique?

The naan dough is enriched with soy yogurt and minced garlic, creating a tender, flavorful flatbread that complements the za'atar eggplant.

How should I prepare the eggplant for roasting?

Slice the eggplant into 1/4-inch thick half rounds, salt both sides, and season generously with za'atar before spraying with olive oil and roasting.

What's the best way to cook the garlicky naan?

Heat a medium frying pan with vegan butter and coconut oil, cook each round of dough covered with a lid for about a minute per side until golden brown spots appear.

What fresh toppings are recommended for the Za'atar Crusted Eggplant on Garlicky Naan?

The recipe suggests topping the naan with prepared pesto, roasted eggplant, quartered heirloom tomatoes, and fresh basil for a vibrant finish.

Can I prepare the Za'atar Crusted Eggplant on Garlicky Naan ahead of time?

Yes, you can serve it at room temperature or store it in the refrigerator. Warm it in a 170 degreesF oven for 10 minutes before serving if desired.

9 years ago

Za’atar Crusted Eggplant on Garlicky Naan
[Vegan]

HP By: Heather Poire

Author Bio

Heather Poire, the creator, recipe developer & photographer behind the blog Sunday Morning Banana Pancakes, has a... Read More

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Za'atar Crusted Eggplant on Garlicky Naan [Vegan]

Dairy Free

Vegan

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... Read More

Ingredients You Need for Za’atar Crusted Eggplant on Garlicky Naan [Vegan]

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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How to Prepare Za’atar Crusted Eggplant on Garlicky Naan [Vegan]

Preheat oven to 400°F.
Place the half rounds of eggplant on an oiled, rimmed baking sheet. Salt and season both sides with za'atar.
Spray with olive oil and roast in the oven for 15-20 minutes.
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.
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.
Using a knife or dough scraper, divide the ball of dough into four equal pieces.
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.
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.
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.
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.