The sandwich bar – it’s open season on sandwich topping and there is no peanut butter or jam in sight. This naan with grilled aubergine, hummus and chilli dressing is so easy to make. PRO TIP: If you don’t have time to make naan from scratch, you can use store-bought naan instead.
Recipe and photography by Alida Ryder
Naan with grilled aubergine, hummus and chilli dressing
- 1 large aubergine, cut into
- 5mm slices
- 125ml (½ cup) olive oil
- salt and freshly ground black pepper, to taste
- 1 red chilli, seeded and finely chopped
- ½ garlic clove, crushed
- 5ml (1 tsp) honey
- juice of ½ lemon
- 30ml (2 tbsp) olive or avocado oil
- 2,5ml (½ tsp) salt
- 2 naan breads
- fresh coriander leaves
For the aubergine, heat a griddle pan over medium heat and brush the aubergine slices with olive oil. Place in the hot griddle pan and grill until cooked through, 2 – 3 minutes per side. Season and set aside.
For the chilli dressing, combine the ingredients and mix well.
To assemble, liberally spread the hummus onto the naan and top with the griddled aubergine. Drizzle over the chilli dressing and garnish with fresh coriander. Serve immediately.