Roasted Pepperoni Veggies Naan with Avocado Tzatziki | Mommyhood's Diary

Roasted Pepperoni Veggies Naans with Avocado Tzatziki

Prep Time 35 minutes
Cook Time 30 minutes
Total Time 1 hour 5 minutes
Servings 4


  • 1 1/2 cups eggplant cut into small cubes (about 1 inch)
  • 1 tablespoon kosher salt
  • 1 ounce can chickpeas rinsed and drained, 14-
  • 1 1/2 cup green pepper cut into small pieces (about 1 inch)
  • 1 1/2 cup Hormel mini pepperoni
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon smoked paprika
  • 3 tablespoons olive oil
  • Arugula
  • Avocado Tzatziki:
  • 1 1/2 cups of plain greek yogurt I use 2%
  • 1/2 cup hot house cucumber cut into small pieces
  • 2 garlic gloves minced
  • 2 tablespoons of olive oil
  • 1 tablespoon of dill dry or fresh
  • 1 teaspoon of salt
  • 1 pieces avocado peeled and cut into small


  1. Put the eggplant pieces in a large colander and sprinkle all over with the kosher salt. Set in the sink to drain for about 30 minutes.
  2. Preheat the oven to 425ยบ F. Put a baking sheet in the oven to heat for 10 minutes.
  3. Rinse chickpeas and pat dry with paper towels.
  4. In a medium bowl mix chickpeas, eggplants, peppers, pepperoni, cayenne pepper, paprika and olive oil.
  5. Carefully remove the hot baking sheet from the oven. Arrange vegetables mixture in a single layer on baking sheet.Roast for 15-20 minutes, stir, and roast for an additional 10 minutes. The chickpeas and eggplants should be golden brown.
  6. Avocado Tzatziki: While the veggies are roasting, puree the avocado Tzatziki ingredients in a food processor. Set aside.
  7. Assembly: Add roasted vegetables over a naan bread. Top with arugula and avocado Tzatziki.