1. To prepare the naan, sift the semolina, baking powder, and salt in a large bowl. Stir in the yogurt, oil, and egg whites. Add a little warm water, if necessary, to make a soft, pliable dough.

2. Turn the dough out on a lightly floured work surface and knead for about 5 minutes. Cover the dough with a floured cloth and leave in a warm area for 3 hours.

3. Meanwhile, to make the eggplant purée, grill the eggplant until soft and well browned on all sides. Remove the skin and mash the pulp thoroughly. Incorporate the remaining ingredients to make a thick purée.

4. Deflate the dough by kneading it briefly. Divide into 10 equal pieces, about 1 1/3 ounces each. Pull each piece of dough into a 6-inch-long teardrop shape.

5. For each serving: Heat a grill, metal griddle, or heavy skillet. Cook 1 piece of dough on each side for 2 minutes or until golden brown and slightly puffed. Serve with 2 tablespoons of the eggplant purée.

Analysis Per Serving:
Calories	Total Fat (g)	Saturated Fat (g)	Sodium (mg)	Total Carbohydrate (g)
130	3	0	280	20
Cholesterol (mg)	Dietary Fiber (g)	Sugars (g)	Protein (g)
0	2	3	4