Naan ‘pizza’
Serves: 2
Total time: 
Recipe photograph by Ant Duncan
Naan ‘pizza’
Serves: 2
Total time: 
See more recipes
Nutritional information (per serving)
Calories
762Kcal
Fat
41gr
Saturates
20gr
Carbs
69gr
Sugars
10gr
Fibre
8gr
Protein
27gr
Salt
2.1gr
Lucy O'Reilly
Lucy is an inventive freelance food stylist and food writer working in magazines, books and other projects. Former Deputy Food Editor of food magazine Delicious, Lucy now works for an array of clients including; Sainsburys, Good Food and Delicious.
See more of Lucy O'Reilly’s recipes
Lucy O'Reilly
Lucy is an inventive freelance food stylist and food writer working in magazines, books and other projects. Former Deputy Food Editor of food magazine Delicious, Lucy now works for an array of clients including; Sainsburys, Good Food and Delicious.
See more of Lucy O'Reilly’s recipes
Ingredients
- 1 tbsp olive oil
- 1 small aubergine, trimmed and diced into 1.5cm cubes
- 1 tsp ras el hanout
- 1 x 260g pack 2 Taste the Difference flame-baked garlic and coriander naans
- 2 tbsp sundried tomato paste, from a 90g jar
- 3 tbsp crème fraîche
- 1 x 125g Abergavenny soft goats’ cheese, sliced
- 2 spring onions, finely sliced
- zest of 1 small lemon
- small handfuls of basil and mint leaves
- chilli oil, to serve
Step by step
- Preheat the oven to 200°C, fan 180°C, gas 6. Heat the oil in a pan over a medium-high heat, add the aubergine, season and fry for 3 minutes until golden. Sprinkle over the spice and fry for 2 minutes more until browned. Remove from the heat.
- Arrange the naans on a baking tray. Fold the tomato paste through the crème fraîche, then spread over the naan. Top with the aubergine and goats' cheese and season with black pepper. Bake in the oven for 8 minutes or until warmed through.
- Remove and scatter with the spring onions, lemon zest and herbs. Drizzle over a little chilli oil to serve.
Chef quote
A fabulous fusion of flavours


