This recipe originally was posted by Damn Delicious BUT I’ve put my touch or it and it is AMAZING!!
I use Naan “sheets”
Eggplant – I grill this w/DIVINO Garlic EVOO then chop in chopper. Use as much eggplant as you like.
1/2 c Fresh (or frozen) sauteed spinach. I use fresh baby spinach with DIVINO Tuscan Herb EVOO sauteed.
1/2 c julienne sun-dried tomatoes
1/2 c chopped, pitted Kalamata olives
1 c crumbled/chunked feta cheese
1 c shredded fresh mozz cheese
1 TBSP Dill, fresh and finely chopped.
1 c Greek Plain Yougart
2 TBSP EVOO
1 English Cucumber, finely diced
2 cloves garlic, minced
1 TBSP chopped fresh dill
1 TBSP Squeezed Lemon Juice
1 TSP Lemon Zest
1 TSP Mint, fresh and chopped
Salt & Pepper to taste
Make sauce FIRST and put in frig to mingle. Oh my goodness . .you’re going to be so happy!!
Preheat oven to 400 F. I use a padded cookie sheet.
Assemble, eggplant first, then sauteed spinach. BTW I do add the SDT to spinach while still in pan. Distribute on pie, olives and cheeses on top.
Bake 8 – 10 or till you can’t wait any longer.
Serve immediately, it’s hot. Use a pizza cutter after you give it time to stand Add sauce as desired!!! ENJOY!! What a Covid fav!!!