Who - 25.06.2018

(Rick Simeone) #1
■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
Free download pdf