Eggplant Pizza
Today I propose an eggplant pizza. This is a very simple, but very tasty and delicious recipe that even the little ones will like a lot. I did not know what category to put this dish in. A pizza? A side dish? A single dish? I would say it depends a bit on the amount one eats. I, for example, put it on the table before the actual dinner and it resulted in a respectable rustic appetizer. I was immediately asked to make it again. Test passed, I would say!
Ingredients :
- 1 large eggplant
- 3.5 oz (100g) mozzarella cheese
- 1 tablespoon capers
- Tomato sauce or crushed tomatoes (amount to taste)
- Dried oregano
- Extra virgin olive oil
- Coarse salt (for preparation)
- Fine salt (for seasoning)
How to make Eggplant Pizza:
- Wash the eggplant, trim it and cut it into slices about ½ cm thick. Place them in a colander, sprinkle them with coarse salt and let them stand for at least 30 minutes so that they lose their vegetation water.
- After this time has elapsed, remove the remaining salt and dry the slices by patting them dry with a towel or kitchen paper.
- Then heat a cast-iron griddle (or a corrugated steak pan) very well and grill the slices without any seasoning for 2 to 3 minutes on each side.
- Meanwhile, dry the mozzarella as much as possible and cut it into thin slices.
- Grease a 30-cm-diameter nonstick baking dish with oil and arrange the grilled eggplant slices on it, overlapping them slightly. Brush them with oil and season with salt.
- Spread tomato puree over them in the desired amount.
- Then add chopped mozzarella slices, capers and sprinkle with a pinch of dried oregano.
- Bake the eggplant pizza in a static oven preheated to 180° for 18 to 20 minutes or until the mozzarella is golden brown. Remove from the oven and serve immediately, piping hot.
Enjoy!
