Roasted Eggplant and Mint Pizza

eggplant pizza

How did I let this happen? It's been at least three weeks since another version of pizza has made it up here. What have you been eating?! What other foods are there?

My parents were here last night for an early dinner. I made the dough and let it rise while we all went up to the bus stop to get Wyatt. Then we came home for gin and tonics while I chopped and shredded. My Mom said, "Sarah, you've gotten a lot better at cleaning as you go." I told her it was Yancey and I's biggest fight. I used to be in the "Detonate the Kitchen" club with my Mom. I've switched my membership to the "Maintain Harmony in Your Home" club.

Nothing says "Friday night" like pizza. And it feels like we've had a big couple weeks in this house. My brother-in-law got a job after ten months of unemployment. Yancey fought his first fire and passed his Year One tests. Loretta is going all night without a diaper and has given up her pacifier at naptime. (All it took was a bribe involving Columbia City Bakery and some new pink sunglasses.) I launched my new consulting website and have already gotten work as a result. So, for heavens sake, we deserve some pizza.

This eggplant could be used in lots of other ways--tossed with pasta and a little cream, sandwiched in a panini grill, eaten just like it is. Coarsely chopped, tossed with oodles of garlic and olive oil, and roasted, it gets almost candy-like. Spread on my favorite crust with mint and feta? Absolutely irresistible.

Happy Weekend, everyone.

pizza with nana and papa

Roasted Eggplant and Mint Pizza

Follow the recipe and directions for this crust

2 medium eggplants, cut into 1" pieces
6 cloves minced garlic
1/4 c. olive oil
coarse salt
1 c. crumbled feta
1/2 c. finely grated parmesan
handful fresh cilantro, coarsely chopped
handful fresh mint, torn

Preheat oven to 375.

On a large baking sheet, toss eggplant with salt, olive oil, and garlic. Roast until eggplant is very soft and charred in places, about 40 minutes. Stir occasionally. Remove and let cool a bit.

Press your crust into a baking sheet, then scatter roasted eggplant over. Top with feta and parmesan and bake at 500 until crust is crisping and cheese is bubbly, about 15 minutes.

Remove from oven, sprinkle mint and cilantro over the top.