Roasted Eggplant Naan with Garlic Tzatziki

Roasted Eggplant Naan with Garlic Tzatziki

This dish will work great with grilled eggplant too!

Here’s what you will need:

  • 1 eggplant
  • Spread’em Kitchen Garlic Tzatziki spread
  • 1 naan bread
  • a small tomato, chopped
  • small onion, chopped
  • 1/8 cup of olives
  • 1/8 cup of sliced sundried tomatoes

 

  1. Slice the stem end off of the eggplant. Slice the eggplant into 1-inch-thick rounds.
  2. To avoid the bitterness salt the eggplant before cooking – lay the eggplant out on a wire rack set over a baking sheet. Sprinkle each side of the slices with the salt and let the eggplant sit for half an hour. Arrange a rack in the middle of the oven and heat to 400°F.
  3. Rinse the eggplant under cool water and then dry thoroughly. Pat dry with paper towels.
  4. Transfer the eggplant to a baking sheet and spread out into a single layer. Combine oil with cumin, brush the both sides of eggplant slices and roast the eggplant for 20 minutes. Flip and roast until golden-brown and tender, 10 to 20 minutes more.
  5. Mix a little bit of water with the Garlic Tzatziki to thin it out.
  6. Warm up the naan bread. Layer the eggplant slices, tomato and onion. Drizzle with tzatziki sauce.
  7. Top with olives and sundried tomatoes.