Photo: Iain Bagwell; Styling: Kevin Crafts
Prep Time:
30 Mins
Serves 4

You may want to make extra, because leftovers are fantastic for lunch the next day.

How to Make It

Step 1

Prepare a charcoal or gas grill for high heat (450° to 550°; you can hold your hand 5 in. above cooking grate only 2 to 4 seconds). In a small bowl, mix garlic, lemon juice, tahini, yogurt, and salt. Set aside.

Step 2

Brush eggplant and tomatoes with oil. Grill, turning often, until softened and grill marks appear, about 6 minutes. Cut tomato wedges in half. Warm naan on grill.

Step 3

Lay each naan on a plate and top with 1 1/2 cups spinach, a few slices eggplant, 4 tomato pieces, and a large spoonful of reserved yogurt mixture.

Step 4

Note: Nutritional analysis is per serving.

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