Sweet grilled vegetables and toasty warm bread create a surprisingly filling and comforting meal, perfect for two, or enjoyed as leftovers the next day.

Serves: 2
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Ingredients:

4 Fancy Pokket Sandwich Naan
1 red onion, sliced into 1/2-inch (1 cm) thick rounds
1 eggplant (8 oz/250 g), trimmed and cut lengthwise into 1/2-inch (1 cm) thick slices
1 red pepper, quartered
2 tbsp (30 mL) olive oil
1/2 tsp (2 mL) each salt and pepper
1 tbsp (15 mL) Dijon mustard
1 tsp (5 mL) honey
1/4 cup (60 mL) crumbled goat cheese
4 fresh basil leaves

Directions:

1. Heat grill pan over medium-high heat. In large bowl, toss together onion, eggplant, red pepper, olive oil, salt and pepper; grill vegetables, turning once, for 15 to 20 minutes or until soft and golden (if necessary, cook onion and red pepper for another 4 to 5 minutes or until soft and charred).
2. Meanwhile, toast naan, turning once, for 2 to 3 minutes or until golden. Stir together mustard and honey; spread over naan.
3. Layer grilled veggies over two naan; top with goat cheese and basil. Cap with remaining naan, mustard and honey–side down. To serve, cut each sandwich in half.

Tips:

• To avoid bitter eggplant, sprinkle with 1 tbsp (15 mL) salt; let stand for 10 minutes. Rinse and dry with paper towel before grilling.
• Spread naan with flavoured hummus or olive tapenade if desired.