Pizza in indian eggplant
For 8 servings :
Pesto Curry
2 tablespoons ( 30 ml ) chopped ginger
2 tablespoons ( 30 ml ) chopped garlic
2 tablespoons ( 30 mL) dough slightly spicy Indian curry
1/3 cup (80 ml) chopped cilantro
2 tablespoons ( 30 mL) jalapeno (or other variety) , seeded and chopped
1/2 cup (125 ml ) vegetable oil
vegetables
1 large eggplant , sliced 1/4 inch ( 0.5 cm)
1 large onion, sliced 1/ 2 inch (1 cm)
1 red pepper , cut in half
6 plum tomatoes , halved and seeded
Salt and pepper
1/4 cup (60 ml ) vegetable oil to brush the loaves
8 naans house or 4 trade
3/4 cup (180 ml ) plain yogurt
1 teaspoon ( 5 mL) garam masala
1/2 cup ( 125 mL) cilantro sprigs
Puree ginger, garlic, curry paste, cilantro and jalapeno peppers with vegetable oil in a food processor or a small electric grinder, until the puree is the consistency of a pesto .
Put the eggplant, onion, red pepper and tomatoes on a baking sheet.
Brush with 1/2 cup (125 mL) of pesto curry and reserve the rest. Salt and pepper.
Preheat grill to high.
Roast eggplant, onion and red pepper (skin side against the grill) for about 4 minutes. Flip and cook another 4 minutes or until they are tender and peppers are slightly blackened.
Grill tomatoes about 1 minute per side.
Remove the vegetables from the grill as and when they are cooked, and put them on a cutting board. Remove the skin of red pepper. Chop all vegetables.
Brush with vegetable oil both sides of naan.
Grill bread 1 to 2 minutes per side or until they are crispy and blackened here and there. Divide filling among eggplant rolls and spread on them.
Whisk the yogurt, pesto curry which had been reserved and garam masala.
Pour this sauce over the pizza. Garnish with cilantro sprigs and serve.
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