For a healthy vegetarian dinner that’s ready in minutes, whip up this recipe for naan bread with chargrilled eggplant and a zesty chilli dressing. Omit the honey for a vegan version. 

Serves 2

1 large eggplant, cut into 5mm slices

125ml olive oil

1 red chilli, seeded and finely chopped

2 garlic cloves, crushed

1 tsp honey

Juice of a lemon

30ml olive or avocado oil

2 naan breads, warmed

Hummus and coriander leaves, to serve

1) For the eggplant, heat a chargrill pan over medium heat and brush the eggplant slices with olive oil. Grill eggplant for 2-3 minutes each side until cooked through. Season and set aside.

2) For the chilli dressing, combine the chilli, garlic, honey, lemon juice and olive or avocado oil, mixing well.

3) To assemble, liberally spread the hummus onto the naan and top with the eggplant. Drizzle over the chilli dressing and garnish with fresh coriander. Serve immediately.