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Cook Time 20 minutes
Oven time 1 hour
Wine South African Chenin Blanc, South African Pinotage
Servings 4 people

Equipment

  • mandoline
  • cast iron grill pan
  • silicone brush

Ingredients
  

  • 4 naans
  • 3 (sweet) peppers, orange, yellow and red
  • 1 egg plant
  • 1 zucchini
  • 8 tbsp hummus
  • 1 tbsp full fat yoghurt
  • 60 gr feta
  • 1 handful macadamia nuts
  • fresh mint leaves
  • coriander seeds
  • sumac
  • olive oil

Instructions
 

Peppers

  • Preheat the oven to 175℃.
  • Put the plain peppers in an oven dish (no olive oil, jus the complete peppers) and put them in the oven for an hour until the skins are partly black.

Grilling

  • Meanwhile, cut both the egg plant and the zucchini lengthwise in thin slices with a mandoline.
  • Heat the cast iron grill pan on high heat.
  • Use a silicone brush to oil the egg plant and zucchini slices.
  • Grill them with their full length touching the grill pan (so in several batches, don't crowd them) and by turning each slice over 3 times to create a nice # grill mark.
  • Put each batch that's ready on a plate with a paper towel and grind some salt over them directly when they come out of the pan.

Peppers again

  • When the peppers are ready, peel the skins off and remove the seeds. It helps a lot to let a cold tap run over the peppers while peeling and removing seeds.
  • Pull the peppers in strips.

Naans

  • Put the naan breads in the oven for about 4 minutes.
  • Put some hummus on each naan, drizzle a little bit of yoghurt over it and then some sumac.
  • Then divide the egg plants, zucchini and peppers over the naans.
  • Crumble some feta on top, add some coriander seeds and some crushed macadamia nuts.
  • Finish with some fresh mint leaves and a tiny drizzle of high quality olive oil.