Eggplant Pizzas with Roasted Bell Pepper Spread | RICARDO

Ingredients

• 2 small eggplant (or 1 medium), cut into rounds ½ inch (1 cm) thick
• ⅓ cup (75 ml) olive oil
• 1 jar (250 ml) oil-packed roasted bell peppers, drained
• 1 cup (100 g) roasted walnuts
• 1 tbsp (15 ml) balsamic vinegar
• ½ tsp dried oregano
• ¼ tsp red pepper flakes
• 4 naan breads
• 1 cup (140 g) cherry tomatoes, halved
• ½ cup (60 g) feta cheese, coarsely crumbled
• 1 cup (25 g) arugula
• Mint leaves, torn, to taste