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.