Roasted tomato & eggplant pizza

Photo credit: Dana Dorobantu

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Eggplants are in season right now, so I wanted to have a bit of fun and mix things up. I made a kind of pizza (where the eggplants stand for the crust) and it’s absolutely delicious! It’s also a wonderful gluten-free or vegetarian option.

When they’re inseason, it’s possible to use any kind of eggplant. There are so many shapes and sizes out there, each more delicious than the other.

Particularities

Serves4
Prep time30 min
Cook time30 min
Timeout5 mins

FreezingNe se congèle pas.

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Ingredients

1 large eggplant, sliced in 8 pieces of about 2 cm wide
A drizzle of olive oil
Sea salt and cracked pepper, as preferred
1 250g ball of Mozzarella di Bufala, pulled apart with your hands
A few minced oregano leaves

Roasted tomatoes

8 tomatoes
2 tablespoons of olive oil
2 garlic cloves, minced
1/2 teaspoon of sugar
Salt & pepper, as preferred

Steps

Preheat the oven at 400°F and place the rack at the center of it. Lay a piece of parchment paper onto a baking sheet and layout the eggplant slices. Baste with olive oil then season generously. Set aside.
In a baking bowl, add all the roasted tomato ingredients.
Place both the baking sheet and bowl in the oven to bake for 30 minutes.
Spread the eggplants in 4 plates, then add a tomato to each slice. Crush the tomatoes lightly, to get some juice flowing, then top with remaining ingredients. Season then serve.