What about cauliflower? Nothing about cauliflower.

November 8, 2009

Exactly. Nothing about cauliflower. It's one of the very few vegetables I won't eat. I highly doubt this blog will ever discuss cauliflower. Or gnomes. Nothing about gnomes either.

You know what I will talk about? Incessantly, actually? Eggplant. I will likely write the Song of Solomon to eggplant. It's so versatile. Italian, Indian, Asian, classic American, and Mediterranean cuisines all love the mighty eggplant. My dear friend Elsa (who until the past year has never lived more than 1.5 miles away) and I probably talk about the latest thing we've done with eggplant about 60% of the time we talk on the phone or via e-mail. So, Els, here's a really good eggplant recipe.

Roasted eggplant pizza
Serves 3-4

1 medium and 1 small eggplant (any variety)
2 big tomatoes
1 head garlic
olive oil
salt and pepper
1 lb. of pizza dough (I used the whole wheat from Trader Joe's)
1/3 cup + 1 tablespoon basil
2 tablespoons parsley
2 tablespoons green garlic, chives, or green onions
6 oz. fresh mozzarella, sliced

Pre-heat the oven to 400 degrees. Cut the eggplant into 1/4 inch slices and the tomatoes into 1 inch chunks. Brush the eggplant slices lightly with olive oil and place them in a single layer on a baking sheet. Liberally salt and pepper the eggplant. Put the tomato chunks on a separate baking sheet with just a drizzle of olive oil and salt and pepper. Peel the outermost paper off of the garlic head. Put the whole head in a piece of foil, drizzle with about a teaspoon of olive oil, and wrap it up tight in the foil. Put the tray of eggplant, tray of tomatoes, and the foil-wrapped garlic in the oven. Roast until tender, about 18-20 minutes for eggplant, 10 for tomatoes, and 30-40 for garlic. Midway through each roasting time, flip the eggplant and stir up the tomatoes. Let everything cool to a reasonable temperature.

Squeeze the garlic out of its paper into a mini-chopper or food processor. Add the 1/3 cup basil, parsley, and green garlic, and pulse to make a paste.

Roll out the pizza dough and place on a baking sheet that is lightly oiled. Spread the garlic paste all over. Lay the eggplant slices on top, followed by the tomato chunks. Top with the mozzarella. Bake in a 450 degree oven for about 15 minutes. Garnish with remaining tablespoon of basil.

6 comments:

Elsa said...

Yumm-O! My very own dedicated recipe. It is true that I share the love of eggplant. Despite its sad lack of nutrients :(
I actually thought of you this weekend as I made rat-atat-touille. I have to try your pizza recipe now! Also, roasting eggplants makes me think of Chris in our house on Chiswick roasting eggplant in our unairconditioned house on a 100+ degree night. I think Bev will remember that one too!!! Who knew eggplants would be the base of so many fond memories for us?
Ps. Have you ever had cauliflower au gratin?? Smother that veggie in cheese and cream and it is DE-lish.

Eric Colalella said...

Eggplant is fake meat, I'll pass.

Elizabeth said...

I am putting the ingredients on our grocery shopping list right now...

Elizabeth said...

Update: We made this last night and it was excellent! Drew claims you have "a good sense of deliciousness." Now that he trusts your recommendations, I am trying to convince him to let me make your Coconut Cashew Chicken Curry. He still thinks he needs to discuss it with you about it first...

Elizabeth said...

Hmmmm... Couldn't figure out how to edit that messed up last sentence... Oh well. You know what I meant.

Benjamin said...

Ummm...Cauliflower is delicious.