When I saw eggplant on the CSA list two weeks ago, my first reaction wasn’t great. Not that the CSA shouldn’t include such a healthy, seasonal item, but because I really dislike eggplant. Something with the texture just isn’t for me. If tried masking it with herbs and sauce and cheese, but nothing works. So, unless it is cut up and mixed in with 10 other vegetables, it isn’t for me. However J likes eggplant – yeah! and the eggplant was a more reasonable size than what I used to get at the grocery store – yeah! This meant I was able to put together an eggplant dish just for Jason that would be eaten in a meal or two (turns out just one meal for this hungry man).
Julia Child’s Eggplant Pizza
Recipe from Kalyn’s Kitchen
- 1 small globe eggplant (white or purple), about 8-10 inches long
- 1 T salt, for drawing water out of eggplant
- cooking spray
- 1 tsp oregano
- 3 garlic cloves, minced
- 1 tbsp olive oil
- 1/4 cup fresh basil, finely chopped
- 4 beefsteak tomatoes, cut into chunks
(I left the skins on, but you could scald them and remove the skins first, or use 1 can of diced tomatoes)
- 2-3 ounces fresh mozzarella cheese
- Cut off both ends of the eggplant and slice it into 1″ thick circles. Place on a plate that has 2 pieces of paper towel set down. Salt both sides and let stand for 20-30 minutes to remove the moisture.
- In the meantime, preheat the oven to 375 and begin preparing the sauce.
- Heat olive oil in a large pan over medium heat and add add garlic. Cook until lightly browned. Add tomatoes and herbs. Cook for 5 minutes, stirring to prevent sticking or burning. Lower heat to low and let simmer to remove some moisture.
- Once the eggplant are done sitting, wipe off salt and blot dry. Spray both sides with non-stick spray and place in a small baking dish. Roast in the oven for 25 minutes.
- Once done roasting, Remove from oven and top with tomato mixture. Add cheese. Change oven to broil and place pan under the broiler for a few minutes, until the cheese is melted.