Afghan Vegetable Pizza

Serves 2-3, Prep and Cook 30 mins

1 small zucchini (140g),

trimmed, thinly sliced 1 finger eggplant (110g),

trimmed, thinly sliced 1 small red onion, thinly sliced 2 tblsps 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 tblsp 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 (200C) 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 (200C) for about 10 minutes, or until bread is crisp.

5 Sprinkle with parsley. Serve with lemon wedges.