Serves 2-3, Prep 20 mins, Cook 10 mins

WHO - - Food -


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.

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