Eggplant Pizza

Make This Tonight! Baked Aubergine {eggplant} Pizza

Feast Small Bites

Yummmmmm – that’s what this is! Pure seasonal cuisine at it’s finest – simple, easy, tasty and absolutely luscious. It makes my mouth water just looking at it – the buttery leeks, toasted garlic, fresh figs, sweet balsamic, acid from the tomatoes and the mellow mozarella – it is a flavor bomb sure to please everyone – and why shouldn’t it?… it’s a scrumptious gourmet version of  an American classic: P I Z Z A. Best part, it’s healthy, loaded with vitamins, nutrients and totally guilt free….treat yourself to this and you will fall in love with Fall all over again – after all, eating seasonally is one of the greatest gifts we can offer not only ourselves and our family but our local farmers, community and the planet.  We can nurture and protect life on earth simply by how we eat and shop – how cool is that?

Serve this Fall comfort food as an appetizer or as a main course on a bed of arugula tossed with balsamic, olive oil, S&P. I’m telling you, you need to make this right now – and invite me over 😉

Eggplant Pizza

Ingredients:

1 large aubergine {or eggplant}
2 cloves of garlic chopped
1 large ball of Buffalo mozarella,
1 piece of leek cut into thin slices
1 fig cut in slices
5 halved cherry tomatoes
3 tbsp olive oil
4 tbsp of balsamic vinegar
1 tbsp sugar or agave

Directions:

Criss cross, sprinkle with salt and pepper & bake Augergine at 200 degrees for 40 min. Pan sear tomatoes in 3 tbsp of olive oil until soft. Mix vinegar & sugar/agave in separate pan, bring to boil and reduce to thick syrup. Fill aubergine with leeks, tomatoes, fresh figs, garlic, mozzarella and a pinch or two of salt & pepper. Bake in oven on 500 for 5 or so minutes until mozzarella is melted and everything is warm. Drizzle balsamic mixture over the top. Take a bite and go to heaven… 🙂

Click here to print the recipe.

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