- 150 gr of plain flour
- 125 gr of yogurt
- A pinch of salt
- Fresh parsley
- 1 eggplant
- 3 spoons chickpeas
- Sweet paprika powder and cumin powder
- Half red onion
- 1 tsp white vinegar
- 1 tsp sugar
- artichokes spread
Start preparing the dough of the naan bread. In a big bowl, mix the flour and the yogurt. Add a pinch of salt and some parsley thinly chopped. Use your hands to work the dough inside the bowl. Once all the ingredients are incorporated, move the dough to the counter and keep working it with the palm of your hands. Add a little bit of flour if it feels too sticky. Knead the dough until it feels and looks smooth. Let it rest on the counter, covered, for 30 minutes.
In the meantime, prepare the toppings. Cut the eggplant through its length into slices 2 mm thin. For your naan bread you will need 2 or 3 slices. Take a large pan and warm up 2 spoons of olive oil. Add the eggplant slices, season with some salt and pepper to your liking. Cook them on each side for about a minute or two. They need to get a little brown but not burnt. In the meantime, chop half a garlic clove very thinly and chop the parsley too. Mix them together and add a little of olive oil. Add this condiment to the eggplant once they are cooked.
Add a spoon of olive oil to a clean pan and add the chickpeas. Season them with some paprika powder, cumin powder and some salt. Keep the heat high and keep moving the chickpeas with a spatula. Cook for about 3 minutes.
In another pan, add 2 spoons of olive oil and once warm add the onion previously sliced. Cook on medium heat for 3 to 4 minutes, then add a teaspoon of vinegar. Once you can't smell the vinegar anymore add a teaspoon of sugar and mix well to let it dissolve. Cook for another 3 minutes and then keep aside.
After the dough has rested, divide it into two parts. Use a rolling pin and roll out every ball into a 2 mm thin disk. Warm up a large non-stick pan and cook one disk at the time. Keep the heat on medium and cook them on each side for about 3 minutes. They will increase in volume and get a nice brown color.
Once all the ingredients are ready, you can compose your dish. Add a thick layer of artichokes spread on top of the naan bread, then add the eggplant slices, the chickpeas and the caramelized onions. Top it with some fresh parsley. Enjoy!