Eggplant Pizza
Ingredients
- 1 pcBread dough (thinly rolled)
- 2 pcEggplant (aubergine) (sliced into rounds)
- 400 gRound tomato (chopped)
- 250 gBuffalo milk mozzarella ("di bufala") (hand-torn)
- 50 gParmesan cheese (grated)
- 2 pcGarlic (minced)
- 4 tbspExtra virgin olive oil (for cooking and final drizzle)
- 1 pcBasil (fresh leaves)
- 1 pinchGray sea salt (for seasoning)
- 1 pinchBlack pepper ground (for seasoning)
- 200 gTomato passata
Method
Thin, crispy crust topped with melting eggplant and stretchy mozzarella. The aroma of fresh basil and warm olive oil hits as soon as it leaves the oven.
- 1
Cut the eggplants into 5mm slices. Brown them in a pan with olive oil until the flesh is tender and translucent. Blot excess fat.
- 2
Chop the round tomatoes and garlic. Mix them with the tomato passata in a saucepan. Reduce over medium heat until the sauce coats the spoon and there is no residual water.
- 3
Roll out the bread dough thinly. Spread the smooth tomato sauce, arrange the eggplants, then sprinkle with torn mozzarella and grated parmesan.
- 4
Bake at 240°C. The crust should be golden and sound hollow when tapped. The cheese should form appetizing brown bubbles.
Frequently asked questions
How do you get this dish right?
- Degorge the eggplants with salt 30 minutes before to remove bitterness.
- Preheat your baking tray in the oven; the seared dough will be much crispier.
How long does this dish keep?
Keeps for 2 days in the refrigerator. To reheat, use a pan over medium heat to maintain the crust's crispiness.
