Yesterday, we picked up our box of veggies from our CSA (Lancaster Farm Fresh Cooperative) and inside was a beautiful Japanese eggplant. One of the challenges with joining a CSA is figuring out how to use the vegetables, but I enjoy the challenge because it forces us to break out of our usual produce and preparation ruts. Below is the recipe we made tonight.
Eggplant and Tomato Pizza
3 tbsp olive oil
2 cups Japanese eggplant, peeled and diced into 1/2″ cubes
1 medium onion, sliced thin (I used white)
1 clove garlic, minced
16 oz pizza dough (I prefer white for this pizza, I use the dough from Trader Joe’s)
1 large heirloom tomato or 2-3 smaller tomatoes, sliced thin
3 tbsp shredded parmesan cheese
Roughly 1/2 cup shredded mozzarella cheese
1 tsp dried marjoram
Preheat oven to 450 degrees. Lightly oil and/or spread cornmeal on the bottom of a standard rimmed baking sheet. (I like cornmeal because it gives the crust some crunch and prevents sticking).
In a medium saute pan, heat 2 tbsp of olive oil over medium heat. Add eggplant and onion, season with salt and pepper, and saute for about 10 minutes until vegetables are lightly browned. Remove from heat.
Spread pizza dough into desired shape on prepared baking sheet (we like our crust thin) and place into preheated oven for 8 minutes to prebake. Remove from oven and drizzle remaining 1 tbsp of oil and garlic on crust. Spread eggplant mixture on crust, layer with tomatoes, and sprinkle with cheese and marjoram.
Bake for 15-20 minutes or until crust and toppings are browned. Allow to cool for 5 minutes before serving.
Tim and I agreed that this was one of the best pizzas we’ve had in a long time. The key is that the pizza is very simple, which highlights the flavors of the eggplant and tomatoes. It doesn’t need a sauce or a lot of cheese. You could adapt it easily with different types of tomatoes, but I would stay away from basil, red onion, and other pungent flavors. It was so good, quick, and healthy. Hope you like it!