This is a simple throw together for a busy back to school night.
1. Dice and sauté onions, add diced eggplant and cook until soft
2. While the onions and eggplant are cooking, make a simple pesto. I prefer using the bullet to grind it all down quickly. Place in the bullet spinach, basil (and any other herbs of choice i.e. oregano, cilantro, etc), pine nuts, parmesan cheese, and olive oil. I must admit I don’t use exact measurements here. I just throw it together, and it comes out awesome every time.
3. Finally put it all together. Put Naan bread on a cookie sheet (you can toast it in the oven before adding ingredients for about 5 min – depending on preference). Add a layer of pesto, top with sliced tomatoes, crumbled feta (we prefer the Bulgarian kind), and finally the eggplant and onion mixture.
4. Bake at 375 for about 10 min
This takes about 30 minutes in all, and is phenomenal! Enjoy!
(Sorry, there’s no picture yet. We ate it too fast 🙂
If you want more information on the Bullet in our astore click here.