Atop the Naan, recipe I

1 lb sunflower seeds (no salt, no shells)
¼ c cucumber, diced
½ c eggplant, diced
¼ c bell pepper, diced
¼ c onion, diced
2 cloves garlic
2 tsp lemon juice
1 Tbsp olive oil
1-2 Tbsp Bragg's
½ lb sharp cheddar cheese (or any cheese)
several naan bread

Soak sunflower seeds for 6 hours, then strain. Combine seeds, cucumber, eggplant, bell pepper, onion, garlic, lemon juice, olive oil, and Bragg's in food processor and pulse until well ground. Heat skillet to medium heat, add ground seed mixture to pan and lightly brown. Meanwhile in (toaster) oven, toast naan covered with sliced cheese. Once cheese is just softened, remove and top with seed mix. Serve hot