■Serves 2-3, Prep 20 mins, Cook 10 mins
AFGHAN
VEGETABLE
PIZZA
food
WHAT YOU NEED
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.
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