I’m planning on making “pizza” ( but with no bread or any carb base ) I’m using thick slices of my home grown eggplant , which I season / partly bake ……then add the toppings which will be some pasta sauce / chopped spring onions / tomatoes / a mix of left over hot chicken and bacon topped / home grown / charred / capsicums Ive added a little garlic/ lemon juice and olives oil to , and topped off with a little cheese ….and bake for a further 15 mins Made them before but I only make them when I have my own eggplant in summer ( refuse to pay $7~ $9 kg for them in off season )
The charred / skinned capsicums I did yesterday …no the black stuff is pepper …you can buy these in Woolworths $46.00 kg but they don’t taste anything like the ones I make
Are those capsicums hot or mild? And I didn't want to seem "pushy" in demanding pics of your eggplant pizza (it really sounds good), so thanks for taking the lead. Don't forget to post pics of the eggplant crust.
Mild I only add ….garlic tiny bit of sugar ..salt and pepper lemon juice and olive oil ….don't drown in liquid I make about 2 tablespoons liquid and tip over toss hot capisums it it ( after I’ve charred them under grill ) if you haven’t made them …..I put them in a bowl to sweat ( cover with lid or cling wrap ) after removing from grill …the skin comes right off after 5 mins ….delicious .. @John Brunner
I've charred them over the open flame of my gas burner, then put them in a paper bag to steam the peel off. It is very good stuff.
Here is the eggplant “ pizza “ about to go in the oven to melt the cheese and finish cooking the base ( sliced eggplant ) tomatoes / parsley / onions / capisums / eggplant all from my garden the mini tomatoes are growing like couch grass , one tomato has even climbed my plum tree and it right up to the top of the tree about 9 ft high ….and I’ve no idea where they came from cause I didn’t plant them x 2 @John Brunner
That looks GOOD!!! And all those fresh veggies. Saturday night's dinner? I'm salivating from 15 hours away!!!
So if you decide to make it one day ….it’s something I’ve been doing for years so I’ve never looked for a recipe …. @John Brunner slice eggplant about 1/2 to 3/4 inch thick mix a bit of olive oil with salt and pepper and use a pasty brush to lightly coat both sides of slices lightly sprinkle with paprika …..rub it in with fingers Cook for 20 mins on 180 f Remove , from oven …..add light coating of pasta sauce Add toppings of choice Cook another 15 mins and enjoy We had a green salad with ours
I love that type of food like the capsicums , olives , feta cheese in a brine, artichokes in a sorta brine …. all that yummy stuff @Beth Gallagher