Pizza
Description
If you haven’t tried eggplant pizza yet, I recommend you don’t put it off. The soft, meaty flesh of eggplants goes beautifully with cheese, tomato sauce, and Italian herbs. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Prepare the ingredients for making eggplant pizza. For the sauce, you can use canned tomatoes in their own juice, homemade thick tomato juice, or tomato paste. You can use any yeast dough for the dough. In this case, sourdough is used. You can find the recipe on the website.
- 2
Step 2
First, prepare the sauce. Heat olive oil in a skillet. Add diced vegetables (onion, bell pepper, tomatoes) and minced garlic. Sauté over medium heat for 3–4 minutes, stirring occasionally.
- 3
Step 3
Add salt, herbs, and a little chopped hot pepper to the vegetables. Pour in tomato juice (tomato paste diluted in a glass of water) or canned tomatoes. Reduce the sauce until thickened, remove from the heat, and let cool.
- 4
Step 4
Slice the eggplants into rounds 0.5–0.7 mm thick and sprinkle with salt. Leave for 30 minutes until moisture is released. Then rinse and pat dry on a paper towel.
- 5
Step 5
Spread the dough in the pan, forming a rim. Brush the edges of the dough (the rim) with a little olive oil.
- 6
Step 6
Fry the eggplant in a dry skillet or on the grill. If you like, you can lightly grease the skillet with vegetable oil, but only a very little. Spread tomato sauce over the surface of the dough. On top, arrange mozzarella grated on a grater or torn into pieces.
- 7
Step 7
Arrange the fried eggplant rounds, tomato rounds, and hot pepper rings snugly on top of the cheese. Sprinkle everything with grated Parmesan. Bake the pizza in an oven preheated to 230–250°C for 12–15 minutes.
- 8
Step 8
When serving, sprinkle the pizza with fresh basil leaves.
- 9
Step 9
Eggplant pizza is every bit as tasty as meat pizzas, and in many ways even surpasses them. Fresh, piquant, juicy, and unexpected! Give it a try yourself!