Eggplant Parmesan Bake with Whole Wheat Naan and Mixed Salad

Ingredients

• 1.25 cup whole wheat flour (Also known as atta)
• 0.5 cup warm water (About 105-115°F (40-46°C))
• 0.25 cup plain yogurt (At room temperature)
• 1 tsp active dry yeast
• 1 tsp sugar
• 1 tsp vegetable oil (For the dough)
• 0.5 tsp salt
• 2 tsp ghee (Melted, for brushing)
• 1 tbsp cilantro (Optional, for garnish)

Instructions

1. 1

   Activate the yeast

   • In a small bowl, combine the warm water, sugar, and active dry yeast.
   • Stir gently and let it sit for 5-10 minutes until the mixture becomes frothy and bubbly.
2. 2

   Prepare the dough

   • In a large mixing bowl, whisk together the whole wheat flour and salt.
   • Make a well in the center and pour in the yeast mixture, plain yogurt, and vegetable oil.
   • Gradually mix the wet and dry ingredients to form a soft, slightly sticky dough.
   • Transfer the dough to a lightly floured surface and knead for 6-8 minutes until it's smooth and elastic.
3. 3

   Let the dough rise

   • Place the dough in a lightly oiled bowl and turn to coat.
   • Cover the bowl with a damp cloth or plastic wrap.
   • Let it rise in a warm, draft-free place for 1.5 to 2 hours, or until doubled in size.
4. 4

   Shape the naans

   • Gently punch down the risen dough to release the air.
   • Divide the dough into 4 equal portions and roll each into a smooth ball.
   • On a lightly floured surface, roll each ball into a teardrop or oval shape, about 1/4-inch thick.
5. 5

   Cook the naans

   • Heat a cast-iron skillet or a heavy-bottomed pan over medium-high heat until it's very hot.
   • Carefully place one naan onto the hot skillet.
   • Cook for 1-2 minutes, until large bubbles start to form on the surface.
   • Flip the naan and cook for another 1-2 minutes until it's puffed up and has golden-brown spots.
   • Repeat with the remaining dough.
6. 6

   Finish and serve

   • Remove the cooked naan from the skillet and immediately brush it with melted ghee.
   • If using, sprinkle with chopped cilantro.
   • Serve warm with your favorite curry or dal.

Ingredients

• 5 oz mixed salad greens (about 5-6 cups, washed and dried)
• 1 pcs cucumber (medium, sliced or chopped)
• 1 cup cherry tomatoes (halved)
• 0.25 pcs red onion (small, thinly sliced)
• 3 tbsp extra virgin olive oil
• 2 tbsp lemon juice (freshly squeezed)
• 1 tsp dijon mustard
• 1 tsp honey
• 0.5 tsp dried oregano
• 0.25 tsp salt
• 0.25 tsp black pepper (freshly ground)

Instructions

1. 1

   Prepare the vinaigrette

   • In a small bowl or a jar with a tight-fitting lid, combine the lemon juice, dijon mustard, honey, and dried oregano.
   • Whisk or shake vigorously to combine.
   • Slowly drizzle in the extra virgin olive oil while whisking continuously until the dressing is emulsified.
   • Season with salt and black pepper, and whisk again. Set aside.
2. 2

   Assemble the salad

   • In a large salad bowl, add the washed and dried mixed greens.
   • Add the sliced cucumber, halved cherry tomatoes, and thinly sliced red onion on top of the greens.
3. 3

   Dress and serve

   • Just before serving, give the vinaigrette a final whisk or shake.
   • Pour about half of the dressing over the salad and toss gently to coat everything lightly.
   • Add more dressing as needed to your preference. Serve immediately.