AFGHAN VEGETABLE PIZZA
Serves 2-3, Prep 20 mins, Cook 10 mins
WHAT YOU NEED
1 small zucchini (140g), trimmed, thinly sliced
1 finger eggplant (110g), trimmed, thinly sliced
1 small red onion, thinly sliced
2 tbsp olive oil
1 tsp garam masala
1 tsp ground coriander
400g packet garlic Afghan bread
½ x 250g punnet cherry tomatoes, halved
50g soft feta, crumbled
1 tbsp sesame seeds
½ cup coarsely chopped fresh parsley
Lemon wedges, to serve
1 Toss zucchini, eggplant and onion in a large bowl with oil, garam masala and coriander until coated. Transfer to a large oven tray lined with baking paper.
2 Cook in a hot oven (200°C) for about 10 minutes, or until just tender. Remove from oven. Transfer vegetables to a plate.
3 Re-line tray with a sheet of baking paper. Place bread on paper. Arrange vegetable mixture over bread. Top with tomatoes, feta and sesame seeds.
4 Cook in a hot oven (200°C) for about 10 minutes, or until bread is crisp.
5 Sprinkle with parsley. Serve with lemon wedges.