Eggplant & Tomato Pizza
This is SO delicious! A wonderful use of eggplant. Adjust ingredient quantities to your liking.
1 prepared pizza crust
1½ - 2 c. very thinly sliced fairytale eggplant (or quarter a large eggplant lengthwise, then thin slice)
1 c. (+/-) halved cherry tomatoes, or use slicer tomato, cut into thin half-moons (pat excess moisture)
2-3 Tbsp. red or other mild onion slivers
¼ - ½ c. crumbled feta cheese
Other excellent additions to this pizza:
Sliced kalamata olives, bell pepper slivers, ribbon cut spinach, chard or beet greens.
Place eggplant slices in a colander and sprinkle with salt; toss to coat all slices. Allow to sit for about an hour. Pat with paper or cloth towels to remove excess moisture.
Brush pizza crust lightly with olive oil. Arrange vegetables on top, and sprinkle with cheese.
Bake according to crust package instructions.
Recipe created or adapted by Liz Talley, Urban Graze
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