Roasted Eggplant & Tomato Pizza

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serves 4

PIZZA INGREDIENTS

1 large eggplant, cut into thick discs

3 large tomatoes, cut into thick discs 

Salt and pepper to taste

Garlic powder

Red chili flakes

Oregano

Olive Oil

Tomato sauce (I like Rao’s Marinara)

1 large ball of fresh mozzarella, sliced

Grated parmesan

Fresh basil 


METHOD

Preheat oven to 425 degrees

Place sliced tomatoes onto  parchment-lined baking sheet. Season with salt, pepper, and garlic powder. Roast in oven for 20-30 minutes until juicy and golden.

Arrange sliced eggplant onto cutting board

Liberally salt both sides of eggplant and let it sit for 15-30 minutes to let it “sweat” and release some moisture

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Pat down the eggplant with a paper towel to remove water and place on parchment-lined baking sheet

Brush olive oil on both sides of eggplant and spoon ~1 tablespoon of tomato sauce onto each disc

Season with pepper, chili flakes, oregano, and garlic powder. Roast for 30-40 minutes until tender and golden brown

Remove eggplant from oven

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Place roasted tomato onto each disc followed by a slice of fresh mozzarella

Finish with grated parmesan

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Broil for 2-3 minutes and top with basil


FOR THE MUSHROOMS

Sauté thinly sliced yellow/red onion and chopped beet green stems with olive oil and chili flakes until translucent 

Add in chopped shiitake mushrooms and garlic. sauté until tender (add more oil if necessary)

Add chopped beet greens, lemon zest and juice, salt, and pepper


FOR THE PASTA

Cook pasta according to instructions. I used Trader Joe’s brown rice quinoa fusilli

Drain pasta and then put back into the same pot (heat off). Add olive oil, lemon zest and juice, chopped parsley, and chili flakes






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Buddha Bowl with Lemon-Basil Tahini Dressing