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Grilled Eggplant Naan

From Our Kitchen

Preheat Grill. Preheat Oven to 350ºF


4 naan
2-3 eggplant, cut in ½ inch slices
2 yellow onions, thinly sliced
½ pint grape tomatoes
1 Tbsp. garlic, minced
½ lb. farmers cheese (or feta)
1 tsp. garam masala (or curry powder)
3 Tbsp. pomegranate syrup
olive oil
salt and pepper


Lightly coat eggplant with olive oil, 2 Tbsp. pomegranate syrup, and ½ tsp. garam masala. Grill until cooked all the way through.

Meanwhile, heat 3 Tbs. olive oil in a large saute pan over medium heat. Do not stir until onions start to brown, about 4-5 minutes. Continue cooking until onions are golden brown, stirring only to avoid sticking.

Add garlic and cook another minute. Add tomatoes, remaining pomegranate syrup, remaining garam masala, and a pinch of salt and pepper. Cook together for 8 minutes.

Place a thin layer of onion mixture on the flatbread, then a layer of eggplant. Sprinkle cheese on top. Bake for about 8-10 minutes. Enjoy!

Serves 4