E = Eggplant with Garlic
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1 packet Gourmet India Garlic Tandoori Naan
1/2 eggplant, sliced
1/4 (12 oz) jar roasted red bell peppers, sliced
1 tablespoon olive oil, divided
1 cup sliced mushrooms
2 tablespoons hummus

Preheat oven to 400 degrees F (200 degrees C).
Split naans' to create even sides for sandwich.
Brush eggplant with 1/2 tablespoon olive oil; use more if necessary depending on the size of the vegetable. Place on a baking sheet and roast in preheated oven. Roast eggplant until tender, about 20 minutes. Remove from oven and set aside to cool.

Meanwhile, heat 1 tablespoon olive oil and saute mushrooms until tender.
Arrange eggplant, peppers, and mushrooms on one slice of naan. Finish by spreading hummus on remaining slice of Naan, place on top.

makes 2 servings