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Eggplant and Red Bell Pepper Naan Pizza


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Rate this recipe 4.4/5 (12 Votes)


  • 1 eggplant
  • 5 red bell peppers
  • 5 cloves garlic
  • 1 large onion
  • 2 tablespoons honey
  • 2 tablespoons vinegar
  • 1 1/2 tsp. salt
  • 1/2 tsp. red pepper flakes
  • 1/2 tsp. black pepper
  • 1/2 tsp. ground cumin
  • 1/2 tsp. turmeric
  • 2 tablespoons olive oil
  • Shredded cheese for topping
  • Grated Romano or Parmesan cheese
  • Naan bread


Preparation time 10mins
Cooking time 60mins
Adapted from


Step 1

Preheat Oven 375 degrees.

Place the whole eggplant, peppers, peeled onion, garlic and onion in the oven to roast for 25-30 minutes.

Let the vegetables cool. Take the stems off of the peppers and remove the meat from the eggplant.

Place all of the ingredients in the food processor and give a few good chops.

Spread over on the naan bread and top with your favorite shredded cheese.

Bake 12 - 15 minutes, until the cheese is melted and the bread has a nice golden color.

This eggplant and pepper mixture may be used as a spread, dip or sauce.


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