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Recipe Detail Page
Indian Eggplant Pizza
Summer 2010
Naan is a leavened bread made all over India and served with meals to mop up the sauces—but it makes a great base for a pizza too! This pizza is topped with an Indian eggplant curry and served with a drizzle of spiced yogurt overtop. You can make it ahead of time but omit the yogurt. Reheat in a 350°F (180°C) oven for6 to 10 minutes or until hot, then drizzle over yogurt mixture.
Serves 8 as a lunch or 12 to 16 for hors d’oeuvres
Curry Pesto
2 tbsp (25 mL) chopped ginger
2 tbsp (25 mL) chopped garlic
2 tbsp (25 mL) mild Indian curry paste
⅓ cup (75 mL) chopped coriander
2 tbsp (25 mL) seeded and chopped jalapeño
or other chilies
½ cup (125 mL) vegetable oil
Vegetables
1 large eggplant, cut into ¼-inch (5-mm) slices
1 large onion, cut into ½-inch-thick (1-cm) slices
1 red pepper, cut in half
6 plum tomatoes, halved and seeded
Salt and freshly ground pepper
4 naan breads
¼ cup (50 mL) vegetable oil for brushing naan
¾ cup (175 mL) plain yogurt
1 tsp (5 mL) garam masala
½ cup (125 mL) coriander sprigs
1. Purée ginger, garlic, curry paste, coriander,jalapeño and vegetable oil in a food processoror mini-chop until it looks like pesto.
2. Place eggplant, onion, red pepper andtomatoes on a baking sheet. Brush vegetableswith ½ cup (125 mL) curry pesto, reservingremainder, and season with salt and pepper.
3. Preheat grill to high.
4. Grill eggplant, onions and red peppers (skinsidedown) for about 4 minutes a side, turningvegetables once or until vegetables are tenderand red pepper skin is slightly charred. Grilltomatoes for about 1 minute a side. Removevegetables to a cutting board as they are grilled.Remove skin from red peppers if desired. Chopeverything into small chunks.
5. Brush both sides of naan with vegetable oil.Grill for 1 to 2 minutes a side or until slightlycharred and crisp. Divide eggplant mixturebetween naan and spread over.
6. Whisk together yogurt, reserved curry pestoand garam masala. Drizzle over Indian pizzas.Garnish with coriander sprigs.
Serves 8 as a lunch or 12 to 16 for hors d’oeuvres
