Sarah Todd’s Stuffed Cheesy Naan Bread with Eggplant Dip and Spiced Indian Mocktail

Stuffed Cheesy Cheats Naan Bread Instructions:
1.  Prepare the Dough: 

• In a large bowl, combine the flour, baking powder, baking soda, and salt.
• Add the Greek yoghurt and mix until a dough forms. If the dough is too sticky, add a little more flour.
• Divide the dough into 4 equal portions and roll each into a ball. 

2. Stuff and Roll the Naan: 

• In a small bowl, mix the butter, minced garlic, coriander, chilli flakes, shredded mozzarella and cheddar cheese
• On a floured surface, roll out each dough ball into a small circle.
• Place a generous amount of the cheese mixture in the centre of each circle.
• Fold the edges of the dough over the cheese to enclose it, pinching to seal.
• Gently roll out each stuffed dough ball into a flat oval or round shape, about half a centimetre thick, being careful not to let the cheese escape. 

3. Cook the Naan: 

• Heat a non-stick skillet or griddle over medium-high heat.
• Cook each naan for 2-3 minutes on one side until bubbles form, then flip and cook for another 2-3 minutes until golden brown and cooked through.
• Sprinkle with fresh coriander and chilli flakes (if using). 
  
  
  

Spiced Eggplant Dip Instructions:
 1. Prepare the Eggplant: 

• Preheat your oven to 200°C (400°F).
• Prick the eggplant with a fork, then place it on a baking sheet.
• Roast the eggplant in the oven for 30-40 minutes, turning occasionally, until the skin is charred and the flesh is soft.
• Allow the eggplant to cool, peel off the skin and chop the flesh. 

2. Prepare the Spiced Dip: 

• In a large skillet, heat the olive oil over medium heat.
• Add the cumin seeds and coriander seeds, and sauté until fragrant.
• Add the chopped onion and garlic, and sauté until golden brown.
• Stir in the paprika, Kashmiri chilli powder, and turmeric powder, and cook for another minute.
• Add the chopped tomato and cook until it softens and breaks down.
• Add the chopped eggplant and lemon juice and mix well.
• Season with salt and pepper to taste.
• Cook for 5-10 minutes, stirring occasionally, until the flavours are well combined.
• Garnish with fresh coriander. 
  
  
  

Indian Summer Mocktail Instructions:

1. Prepare the Indian Summer Mocktail: 

• In a large jug, combine cold water, fresh lemon juice, sugar, salt, and roasted cumin powder.
• Stir well until the sugar is dissolved. 

2. Add Ginger Ale: 

• Add the ginger ale to the mixture and stir gently to combine. 

3. Garnish and Serve: 

• Add ice cubes, fresh mint leaves, lemon slices, and cucumber slices to the jug.
• Stir gently to distribute the garnishes.
• Pour the Indian Summer mocktail into glasses, ensuring that each glass has mint, lemon, and cucumber slices.
• Garnish with additional mint leaves if desired.
• Enjoy your stuffed cheesy naan bread with a spicy eggplant dip and a refreshing Indian Spiced mocktail! 

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