Roasted tomato & eggplant pizza
Photo credit: Dana Dorobantu
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.
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.
Recipe published on August 19, 2018
