1 small zucchini (140g), trimmed
1 finger eggplant (110 g), trimmed
1 small red onion, thinly sliced
2 tbsps olive oil
1 tsp garam masala
1 tsp ground coriander
400 g packet Afghan garlic bread
250 g cherry tomatoes, halved
50 g soft feta, crumbled
1 tbsp sesame seeds
½ cup fresh parsley, coarsely chopped
lemon, cut into wedges, to serve
- 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.
- Cook in a hot oven (200°c) for about 10 minutes, or until just tender. Remove from oven. Transfer vegetables to a plate.
- 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.
- Cook in a hot oven (200°c) for about 10 minutes, or until bread is crisp. 5 Sprinkle with parsley. Serve with lemon wedges.