I recently saw a simple and tasty-looking recipe for Eggplant with Buttermilk Sauce, which appeared on this blog but is originally from a cookbook called Plenty. I felt the recipe needed a little more...what's the word? Carbs. Carbs and MEAT. So I adapted it into a pizza of sorts which made for a one-dish dinner for two, with leftovers.
To make, slice one mini or one regular-sized eggplant into rounds about 1/4" thick. Peel and thinly slice one sweet onion. Peel and chop 3 cloves garlic. Heat 1T olive oil in a large pan over medium heat. Add eggplants and onions and cook until lightly browned, stirring occasionally (about 5-7 minutes).
While vegetables are cooking, shred meat from 1/2 rotisserie chicken and set aside. Take three pieces of naan bread and brush with tahini. Top with onion, eggplant and shredded chicken. Sprinkle liberally with zataar spice. Bake in oven at 425 for about 10 minutes.
While pizza is baking, combine 1/2 cup buttermilk and 1/2 cup plain Greek yogurt. Remove pizza from oven, then sprinkle with lemon juice and Pomegranate seeds. Drizzle with yogurt sauce and serve.