Is there any difference between pizzas or all of them are created to be equally perfect? Let’s make an eggplant pizza and find it out!
As I currently have a little time, I was surfing on the internet yesterday. Looking for fresh, challenging ideas, inspiring meals that I’ve never used before, to amaze my family with. Searching for quite some time unfortunately couldn’t find lots of interesting things. Right before I thought to give up on it, I came upon this tempting and easy dessert simply by accident on Suncakemom. It seemed so yummy on its photo, it required immediate actions.
It was not difficult to imagine the way it is made, how it tastes and how much my hubby will probably want it. Mind you, it is very easy to please him in terms of puddings. Anyway, I got into the website and then followed the comprehensive instuctions which were coupled with great snap shots of the method. It really makes life quite easy. I can suppose it’s a bit of a inconvenience to take photographs down the middle of baking in the kitchen as you may most often have gross hands so that i seriously appreciate the time and effort she placed in for making this post and recipe easily implemented.
With that said I’m inspired to present my own dishes in the same way. Many thanks the idea.
I was fine tuning the initial recipe to make it for the taste of my family. I’ve got to say it absolutely was a great success. They prized the flavor, the thickness and loved having a treat like this in the middle of a busy week. They quite simply asked for lots more, more and more. So the next occasion I am not going to commit the same miscalculation. I’m gonna twin the quantity .
This was made possible through SunCakeMom who provided the original Eggplant Pizza Recipe.
Pour oil into a pan and caramelize the onions then add the crushed garlic and fry it until it gets fragrant. (Check out the Low Carb Condiments for detailed Tomato Sauce recipe)
Pour the pureed tomato and add basil, oregano and salt then cook it on low heat until about quarter of the liquid evaporates. Add salt to taste.
Slice up the eggplants to desired width. Our favorite is the fine pizza crust that is 0.1″ / 3mm thick. Place the sliced up eggplants onto a parchment papered baking tray and sprinkle some salt on top.
Let the salt drive out some moisture for 10 – 15 minutes.
Place the eggplants into a 480°F / 250°C preheated oven for 10 minutes to pre-bake them. It’s an optional step if we want to get rid of the eggplant flavor for a more pizza like experience. Optionally we can also fry the eggplants in a frying pan.
Grate the cheese and cut the necessary ingredients up.
Spread pizza sauce on top of the eggplants then sprinkle cheese and any additional ingredients.
Place the pizza onto the top shelf of a 480°F / 250°C preheated oven until the cheese gets golden brown for about 8 – 10 minutes.