Lemon Basil Mayonnaise
- In a small bowl, combine all the ingredients. Set aside.
- On a work surface, halve the zucchini lengthwise. With a mandoline or vegetable peeler, shave the zucchini into long, narrow ribbons. Shave the asparagus into long ribbons. Place in a large bowl.
- Add the tomatoes, basil, lemon zest and olive oil. Season with salt and pepper and toss well.
- Spread the mayonnaise on the naan. Top with the marinated eggplants and vegetable mixture.
Add depth to the lemon basil mayonnaise by reusing the garlic from the marinated grilled eggplant recipe.