Eggplant | Aubergine | Brinjal Pizza
I am sharing this recipe with our group Fantastical Food Fight and today we are celebrating Julia Child’s birthday. Julia Child (15 Aug 1912 to 12 Aug 2004) was an American Chef, author and television personality. She is recognized for bringing French Cuisine to the American public with her debut cookbook, Mastering the Art of French Cooking.(Source Wikipedia, ). So we a group of bloggers today will be posting recipes in her honor. She has made many extraordinary dishes which are delicious and at the same time easy to make.
I found this egg plant pizza recipe quite fascinating . I had tasted eggplant lasagna and also eggplant in cheese in a restaurant earlier. Since then I always wanted to try something similar using eggplant. None in my family enjoys eggplant that much. so the challenge was to make a delicious dish which is also healthy.
The egg plant pizza recipe is very simple, quick to make and is a no carb recipe. All you have to do is grill or bake the eggplant slices, top it up with some tomato sauce and cheese and you are done. This can be served as an appetizer or as a snack. I enjoyed it as a lunch :-). Original Recipe taken from here.
So here you go:
This eggplant pizza has the base as an eggplant instead of a flour and topped it up with some tomato sauce and cheese which can be enjoyed as an appetizer or as a snack.
- 1 globe Eggplant
- 2-3 tbsp Olive Oil
- 1 tsp Mixed Herbs/Italian Seasoning
- 1/2 tsp Black Pepper (As per taste)
- 1/2 tsp Oregano
- 1/2 Cup Mozzarella Cheese (Freshly grated/torned/chopped)
- 1/4 Cup Cheddar Cheese (Original recipe called for Parmesan Cheese)
- 1 tsp Salt
- 4-5 Jalepano (Optional)
- 1/2 tsp Oregano
- 1/2 tsp Black Pepper
- 1/2 tsp Mixed Herbs/Italian Seasoning
- 1/2 tsp Oregano
- 1 can diced tomatoes (2 fresh tomatoes diced)
- 3 tsp Olive Oil
- Salt to taste
- 3 pcs minced/grated garlic
- 1/2 Inch ginger
Heat oil in a pan. Saute garlic and ginger in it.
Add the diced tomatoes, seasoning, mixed herbs, oregano, black pepper and salt. Go easy on the salt as you will be adding cheese later on.
Let it simmer and cook until the tomatoes are soften and the sauce thicken's so that it is just perfect to spread on the eggplant slices. Switch off and let cool.
Cut the eggplant in circles and around 1/4-1/2 inch in thickness.
Place them on paper towels or plate. Sprinkle them with salt, so that they release some water.
Let them sit for some time. In the meantime preheat your oven to 180 Deg C.
Brush or grease the eggplants with olive oil and add a generous amount of seasoning on them.
Line a baking tray with parchment paper and roast the eggplants in them for 20-25 minutes, turning them at half time.
Once the eggplants are done baking, take out of the oven, spread the sauce on top. Add the cheese. I added a few chopped Jalepeno just to give that crunch.
Let it broil for 5-6 minutes or just until the cheese is melted.
Enjoy it hot.
Mixed herbs, Black peppers and Jalapenos were not their in the original recipe. I did added a bit of twist here.
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