The recipe I am about share today is by no means an original idea but it definitely has got a fresh twist to some of the other recipes out there involving making no-flour pizza using an eggplant.
See, when I am looking to try something new, I have this habit of reading several different recipes out there and then taking some elements from each that I think I will like and coming up with something new. That is kind of how this recipe came about.
And when I say “fresh twist”, I mean all of the produce items were literally fresh. So, here is my ingredient list:
- Olive Oil
- Red Onion
- Garlic Clove
- Tomato
- Fresh Basil
- Eggplant
- Salt and Pepper
- Mozzarella Cheese
And now to the fun (and easy) part…
Prep the Eggplant
Start by preheating the oven to 400. Slice the eggplant lengthwise. Then sprinkle with some salt pepper on both sides and bake for 10 minutes, approximately 5 on each side.
Prep the Tomato Sauce
While the eggplant is cooking, in saucepan add about a tablespoon of oil and cook in medium-high heat. While the oil is warming up, slice up about 3-4 tablespoons of red onion (actually any onion would work) and finely dice 1 large garlic clove. Add them to the pan. While those are cooking, dice up a large tomato or 2 medium/small ones and add them to the pan. Let the tomatoes cook for a while in low heat until a sauce forms and it is well blended with the aromatics.
As the sauce is almost ready, the eggplant may be done cooking as well and so pull it out of the oven.
Then roughly chop up a big handful of fresh basil (I picked mine fresh from our garden) and stir into the sauce.
Build the Pizza
Now its time to put all of it together. Start spooning your tomato sauce on top of the eggplant and top it with some mozzarella cheese (or any cheese of your preference). Top with more basil if you wish (I didn’t) and bake for 2 more minutes just enough for the cheese to melt.
Enjoy
Now, there is only one thing left to do – eat it up 🙂
Jubila 365 