Directions

1. Preheat oven to 400°F.
2. Add halved eggplants to a sheet pan. Season with salt and pepper and drizzle with olive oil.
3. Slice the tops off the heads of garlic. Season the exposed garlic with salt and coat it in olive oil. Wrap in foil and place on the sheet pan with the eggplant.
4. Bake for 45 minutes, until roasted. Let cool, then scoop out the inside of the eggplant and squeeze out the roasted garlic into a blender. Add Clebby’s Avocado Oil, sour cream, tahini, maple syrup, kosher salt, and lemon juice. Puree until light and whipped.
5. Pour the whipped eggplant into a bowl and set aside in the fridge.
6. Add all-purpose flour, kosher salt, and instant yeast to a mixing bowl and whisk to incorporate. In a separate mixing bowl, add boiling water and sour cream. Mix until the sour cream is fully incorporated, then add to the dry ingredients. Mix until a shaggy dough has formed. Cover and let proof for one hour.
7. When the dough has doubled in size, dump it out onto a floured work surface. Divide the dough into six pieces and roll them into balls.
8. Heat a cast-iron pan over medium-high heat.
9. Use a rolling pin to roll out the dough into a thin round. Repeat with remaining dough balls.
10. Once the pan is hot, brush a thin layer of neutral oil and add a rolled-out round. Cover with a lid and cook for 1-2 minutes. Uncover and flip, and cook for an additional minute.
11. Meanwhile, mix Clebby’s Avocado Oil, grated garlic, and chopped parsley or cilantro into a small bowl. Use a pastry brush to brush the garlic herb oil onto the cooked naan.
12. Repeat with the remaining naan.
13. To serve, add freshly cooked naan to a serving plate. Remove the whipped eggplant from the fridge and drizzle with Clebby’s Avocado Oil and a sprinkle of sumac. Garnish with cilantro or parsley leaves.