Grilled And Baked Aubergine Pizza Recipes

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EGGPLANT (AUBERGINE) AND MUSHROOM PIZZA



Eggplant (Aubergine) and Mushroom Pizza image

Prep time is soaking and roasting time for eggplant, as well as the average rising time for pizza crust.

Provided by spatchcock

Categories     Grains

Time 1h53m

Yield 8 serving(s)

Number Of Ingredients 8

2 eggplants, cut 1/8 inch slices
2 teaspoons salt
1 pizza dough
6 -7 tablespoons tomato sauce
5 tablespoons more if desired part-skim mozzarella cheese, grated
1 -1 1/2 cup mushroom, sliced
4 teaspoons fresh oregano, chopped or 1 teaspoon dried oregano
fresh ground pepper

Steps:

  • Sprinkle eggplant with salt and let sit in a colander for 30 minutes.
  • Rinse and pat dry.
  • Arrange eggplant slices in a single layer on a lightly oiled baking sheet and bake in a preheated 400 degree oven for 3 to 4 minutes on each side, or until the eggplant is tender and lightly browned.
  • Let cool.
  • Divide pizza dough in half to form two pizzas, or just make one large pizza. Follow directions for dough.
  • Spread tomato sauce over each pizza round and sprinkle cheese over the top, dividing if necessary for two smaller pizzas.
  • Arrange mushrooms and several eggplant slices over the cheese and sprinkle with fresh or dried oregano.
  • Season with salt and pepper.
  • Follow baking directions for pizza dough.

Nutrition Facts : Calories 57.8, Fat 1.8, SaturatedFat 0.9, Cholesterol 5.6, Sodium 697, Carbohydrate 8.5, Fiber 4.5, Sugar 3.5, Protein 3.8

GRILLED EGGPLANT PIZZA



Grilled Eggplant Pizza image

Provided by Michael Chiarello : Food Network

Categories     main-dish

Time 1h15m

Number Of Ingredients 13

3 eggplants, about 3 pounds total, sliced 3/4 inches thick
Salt and freshly ground black pepper
Extra-virgin olive oil, for brushing on vegetables, plus about 1/4 cup
2 large red or yellow bell peppers
1 recipe Piadine dough (or prepared pizza dough)
All-purpose flour, for dusting
1 tablespoon minced garlic
2 tablespoons finely chopped fresh oregano leaves
1 teaspoon red pepper flakes, optional
About 1 cup pitted kalamata olives
About 1/2 pound buffalo mozzarella cheese or provolone, coarsely shredded
About 3 cups packed arugula
Balsamic vinegar

Steps:

  • Prepare the grill and let burn down to medium coals or heat gas grill on medium heat.
  • In a colander set over another bowl, salt the eggplant and let drain for 30 minutes then rinse and dry.
  • Brush the eggplant slices with olive oil and season with pepper. Toss the peppers with a little olive oil. Place both on the grill and cook the eggplant until browned on the first side, about 3 minutes. The slices should be browned between the grill marks when ready to turn. Move them away from direct heat and cook on the second side until tender, about 10 minutes total. Cut the grilled slices into 1/2-inch dice.
  • Cook the peppers, turning as necessary, until charred all over. Remove the peppers to a bowl. Cover and let the peppers steam to loosen the skins. When cool enough to handle, peel, seed, and tear into long, thin strips.
  • Divide the dough into 6 equal balls. Working on a surface free of flour, roll each ball under your palm. As it rolls, it will stick slightly to the surface, creating tension that helps form a tight, round ball. Dust the work surface lightly with flour, pat each ball down lightly, dust the tops with flour, cover with a towel, and let rise for about 15 minutes. With a rolling pin, roll out each ball into a circle 8 or 9 inches in diameter and about 1/8-inch thick.
  • Have the grill ready at medium heat. Have the 1/4 cup olive oil, eggplant, peppers, garlic, oregano, red pepper flakes, if using, olives, and cheese in bowls and ready by the side of the grill.
  • Brush each dough round with about 1 teaspoon of the olive oil. Place on the grill, oiled side up, and cook until browned on the underside, about 2 minutes. Turn and, working quickly, brush each round with another 1 teaspoon olive oil. Then scatter each with 1/6 each of the garlic, oregano, red pepper flakes, if using, eggplant, bell peppers, olives, and cheese. Cover the grill and cook until the rounds are browned on the bottom and the cheese has softened, about 7 minutes. Transfer to plates and top each with an equal amount of the arugula. Spritz lightly with vinegar. Serve immediately.

GRILLED AND BAKED AUBERGINE 'PIZZA'



Grilled and Baked Aubergine 'Pizza' image

Wonderful way to enjoy Aubergines

Provided by Debbie Gurley @DebGurl

Number Of Ingredients 9

3 - medium to large aubergines - cut about 3/4 inch thick
1 - canned tomato sauce or passata
- fior di latte mozzarella or bocconcini shredded
10 slice(s) sliced rosa / baby tomatoes
- slices of salami or prosciutto of you choice
- grated parmesan
- fresh basil leaves
- salt to taste
- pepper to taste

Steps:

  • First you need to brush each side of the aubergines with olive oil and then grill them over a medium heat until they have just started to char but are still firm. You don't want to over cook them at this stage. You can also do this on a griddle pan in your kitchen.
  • Once they are grilled set them aside on a baking tray and start adding the layers of topping, starting with a thin layer of tomato sauce, then add the cheeses and the other toppings. Bake for about 8 - 10 minutes at 180C and until the cheese starts bubbling.
  • Move to oven mode and set the temperature to 180 C. Place the aubergine slices on a round pizza baking pan and bake for around 10 - 15 minutes until the cheese and sauces is bubbling and turning brown.
  • Drizzle with olive oil and season with salt and pepper and serve with a simple mixed green salad or salad leaves and or fresh basil leaves scattered over the top.
  • Serve with olive oil and salad

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