I make my own gluten free pizza bases and often have slices of roasted eggplant as one of the toppings.
Last night I took a different path and used the eggplant as the bases. 2 separate events led me to try this option. In fact, this blog post could easily have been titled, ‘A Tale of 2 Julias’. In 2014 we were privileged to meet a fellow blogger, Julia Davis-Coombs from Creative Economy in the Kitchen. Julia lives on the other side of the world so it was a delight to meet her when we were on our travels. Our shared lunch included mini pizzas made with slices of a very large zucchini as the base. Although I have not re-created this dish, it is a meal I have not forgotten. The second Julia was a recent online encounter with Julia B. in a group when I was canvassing ideas for a vegetarian meal and I mentioned that one of the vegetables I had on hand was eggplant. While I did not use her suggestion that night, it seemed ideal when I came to make dinner last night.
1 large eggplant
Pizza toppings as desired
Cut the eggplant into slices about 1 – 1.5cm in thickness. Place on a baking tray, lightly brush with olive oil and sprinkle with sea salt. Roast for 10 minutes at 160C.
Remove eggplant from the oven and add toppings. I used homemade tomato pizza sauce and mixed herbs then chopped mushroom and capsicum (bell pepper) and finally, sliced olives and cheddar cheese.
Return pizzas to the oven for about 5 – 7 minutes.
This was a light and tasty alternative to a traditional pizza and perfect for lunch.
NOTE: You do need a knife and fork when eating these.