Naan is a leavened bread made all over India and served with meals to mop up the sauces. It also makes a great base for this eggplant pizza.
You can make ahead of time and reheat in 350 F oven for 6 to 10 minutes or until hot before drizzling over the yogurt mixture.
The pesto is very gingery and garlicky: If you want less pungency then cut back on those ingredients. I prefer curry paste to curry powder. It amalgamates better in the pesto and has a less raw taste. If there is pesto left over use it as a marinade for chicken or steak.