By Paula Ebben, WBZ-TVBy Paula Ebben

BOSTON (CBS) – The Super Bowl is a certainly a big sporting event, but it’s also an excuse to throw a big party.

If you’re interested in changing up your menu this year and going beyond nachos and chicken wings, Paula Ebben got a great idea from the folks at Wilson Farm’s Kitchen.

Grilled Eggplant Naan

4 naan

2-3 eggplant, cut in ½ inch slices

2 yellow onions, thinly sliced

½ pint grape tomatoes

1 Tbs. garlic, minced

½ lb. farmers cheese (or feta)

1 tsp. garam masala (or curry powder)

3 Tbs. pomegranate syrup

olive oil

salt and pepper

WBZ-TV’s Paula Ebben reports


Preheat grill

Lightly coat eggplant with olive oil, 2 Tbs. pomegranate syrup, and ½ tsp. garam masala. Grill until cooked all the way through.

Preheat oven to 350º

Meanwhile, heat 3 Tbs. olive oil in a large saute pan over medium heat. Do not stir until onions start to brown, about 4-5 minutes. Continue cooking until onions are golden brown, stirring only to avoid sticking. Add garlic and cook another minute. Add tomatoes, remaining pomegranate syrup, remaining garam masala, and a pinch of salt and pepper. Cook together for 8 minutes. Place a thin layer of onion mixture on the flatbread, then a layer of eggplant. Sprinkle cheese on top.

Bake for about 8-10 minutes.


  1. David says:

    YUM!! This will go perfect with the Stonefire naan I have in the fridge.

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