Eggplant! What an interesting vegetable. I really enjoy experimenting with it but I think Patrick begrudingly goes along with them. Experiments have included
eggplant subs,
ratatouille,
pasta with roasted garlic and eggplant,
quinoa and roasted eggplant salad, and our favorite
eggplant parmesan. Even though Patrick's not a fan of eggplant experimenting I still chose to get it in our CSA box a few times throughout the summer - just a few! We made eggplant parmesan twice over the summer and then there was this grilled eggplant and onion pizza. It features the Japanese eggplant which is much more slender than the traditional eggplant. Patrick gave it two thumbs up! I imagine we'll have this again.
This recipe calls for grilling all the vegetables and even the pizza. We used our grill pan for the eggplant and onions but then baked in a hot oven per our usual pizza cooking method (450F until cheese is melted).
Grilled Pizza with Eggplant and Tomatoes from Williams-Sonoma's Weeknight Fresh + Fast cookbook
Ingredients
1/4 c extra-virgin olive oil, plus more as needed
1/4 c balsamic vinegar
salt and pepper, to taste
2 Asian eggplants, about 1/2 lb, cut lengthwise into 1/3-inch slices
1 small red onion, cut crosswise into 1⁄3-inch slices
1 lb purchased fresh pizza dough
1/2 lb fresh whole-milk mozzarella cheese, shredded
1 c small cherry tomatoes, halved crosswise
1/2 c grated pecorino romano cheese
1/2 tsp red pepper flakes
3 tbsp slivered fresh basil
2 tbsp minced fresh marjoram [we substituted oregano]
Directions
Prepare a medium fire in a grill. In a bowl, whisk together the 1⁄4 cup (2 fl. oz./60 ml) oil and the vinegar; season with salt and black pepper. Arrange the eggplant and onion slices on a rimmed baking sheet. Brush lightly with the vinegar-oil mixture. Place the eggplant and onion on the grill, cover and cook until tender and browned, about 5 minutes per side for the eggplant and 6 minutes per side for the onion. Remove from the grill. Cut the eggplant into 1 1⁄2-inch (4-cm) pieces. Separate the onion slices into rings.
Divide the pizza dough in half. On a lightly floured surface, roll out each half to a 9-inch (23-cm) round. Transfer to a floured baking sheet. Brush the top of each round with olive oil and sprinkle with black pepper. Place the crusts, oiled side down, on the grill, cover and grill until the bottoms are firm and browned, about 3 minutes. Turn the crusts over, cover and grill until the bottoms are just set, about 2 minutes. Transfer the crusts to the baking sheet, grill-marked side up.
Spread 1⁄2 of the mozzarella over each dough round, and then top with the eggplant, onion, and tomatoes. Sprinkle 1⁄2 of the romano cheese and 1⁄2 of the pepper flakes over each. Whisk the vinegar-oil mixture and drizzle about 2 teaspoons over each pizza. Using a large spatula, transfer the pizzas to the grill. Cover and grill until the cheeses melt, 5 to 8 minutes.
Transfer the pizzas to a cutting board. Sprinkle with the herbs. Cut into wedges, place on 2 warmed platters, and serve immediately. Makes 2 pizzas; serves 4.
