GRILLED EGGPLANT PIZZAS

If the title if this recipe is confusing I apologize. I had no idea what to call these things.

Well, other than “Delicious” that is.

Two summers ago when I was in Italy, I had the pleasure of trying eggplant parmesan for the first time. I had never been a fan of eggplant before trying this dish but oh my god! It tasted JUST like lasagna but even better! I mean its pretty hard to dislike anything when its layered between handpicked Italian tomatoes and fresh buffalo mozzarella but still. I was officially an eggplant convert.

This dish is inspired by that eggplant parmesan I had that summer in Italy but more in form of mini pizzas. These are great for large parties, small gatherings or even a quick lunch for one!

grilled-eggplant-pizza-3.jpg

All you need to do is start by grilling some slices of eggplant! (Sorry about that black speck. Is it bugging anyone else as much as its bugging me? I can’t be alone in this.)

grilled-eggplant-pizza-4.jpg

My go-to tomato sauce (recipe by Marcella Hazan) Since the ingredients are so minimal for this recipe, homemade sauce is best! You want all the fresh flavours to shine.

grilled-eggplant-pizza-1.jpg

INGREDIENTS

  • pounds fresh, ripe tomatoes (chopped) OR 2 cups BPA-free canned imported Italian tomatoes, cut up, with their juice
  • 4 tbsp grass-fed organic butter
  • medium white onion, peeled and cut in half
  • Sea salt
  • 1 lb organic ground turkey
  • 2 large eggplants, sliced lengthwise
  • Cold pressed extra virgin olive oil
  • 1/2 cup chopped flat leaf parsley

METHOD

  • Add the tomatoes, butter and halved white onion (cut side down) to a large saucepan and simmer over medium heat for 40-45 minutes until thickened into a sauce. Mash / break up the larger pieces of tomato with the back of a wooden spoon throughout cooking.
  • In a pan, heat 1 tsp olive oil and add the ground turkey. Cook over medium heat until browned and cooked through. Break the turkey up with a spatula or wooden spoon as it cooks.
  • When the sauce is cooked, add the ground turkey in to create a bolognese. Season with salt to taste.
  • Brush the sliced eggplant with olive oil and grill until char marks form and they are cooked through. Spoon the bolognese over the slices of eggplant.
  • Sprinkle fresh parsley on top and serve!

Published by

Leave a Reply