Spanish Recipe for Eggplant Pizza
An Eggplant Recipe with Fresh Mozzarella Cheese and Basil
Nov 11, 2009
While the word “pizza” typically brings to mind an image of flatbread covered in sauce and cheese, the use of mozzarella in this recipe, with eggplant used as its “crust” makes the finished meal reminiscent in style and serving of a traditional pizza. No bread is used in this recipe, making it wonderful pizza alternative for those eating gluten free, or low-carb.
Cooking With Roasted Eggplant
While usually viewed as a vegetable, eggplants are actually a species of fruit, and in fact are a sub-species of berry. In the wild, eggplants typically do not grow larger than 3cm in width, although cultivated varieties can be grown substantially larger.
The fruit of an eggplant is very bitter when eaten raw, making it important to take steps both to reduce its natural bitterness, and bring out its complex flavors. When cooking with eggplant, it is generally advised to employ a process known as “de-gorging” to remove some of the bitter oils.
One of the easiest and most effective methods for this is to fill a large bowl with warm water, and dissolve several teaspoons of sea salt in it. Slice the eggplant lengthwise, to approximately 1/4” in thickness, paring down the outer edges of the skin, so that the white, pulpy interior is exposed on all slices. Soak the eggplant in the salt water for 1 hour prior to cooking, and rinse well. The salt will leach the oils out of the eggplant which cause its bitter flavor.
If pressed for time before cooking the eggplant, lay slices of eggplant on a paper towel and sprinkle liberally with sea salt. After a few minutes, beads of oil will begin to “sweat” out of the eggplant. Take a second paper towel and press down hard on the eggplant to remove the excess oil. Flip the slices over and repeat on the other side.
Roasting the eggplant in a very hot oven for 40 minutes to an hour will also help to soften, and caramelize the fruit, deepening and sweetening its flavor.
Fresh Mozzarella Cheese
There are several types of mozzarella cheese available on the market. This recipe calls for buffalo mozzarella or very fresh, whole milk mozzarella with its moisture intact. Buffalo mozzarella is named for its use of tamed, water buffalo milk. Fresh mozzarella is also available made from pasteurized or unpasteurized cow’s milk, and should be purchased vacuum sealed in water.
Fresh mozzarella should be white, with a high water content, and extremely soft. Avoid yellow, firm, part-skim and low moisture mozzarellas in this recipe.
Spanish Eggplant Pizza Recipe
Serves 6
Ingredients
- 2 Medium sized Eggplants
- 2 Large, 16oz packages of Fresh Mozzarella Cheese, Sliced to 1/4” thickness
- 2 Large Tomatoes
- 1 Cup of Grated Parmesan Cheese
- Several Large Leaves of Fresh Basil
- Olive Oil
- Salt and Pepper to Taste
Directions
- Slice the eggplants lengthwise into 1/2” pieces, removing the outer rind so that the slices lay flat with their pulp exposed, this should yield about 3 – 4 slices per eggplant
- Soak the eggplant in salt water for approximately one hour
- Brush olive oil over the surface of a baking sheet, and lay the eggplant slices on the oil
- Brush additional olive oil over each slice of eggplant, and top with a layer of fresh mozzarella cheese, approximately 2 slices per piece of eggplant
- Sprinkle parmesan cheese over the slices, and then top each slice with two slices of tomato
- Place 1 – 2 large basil leaves over each slice, and then top with the remaining mozzarella and parmesan cheeses
- Season the pizzas with salt and pepper to taste
- Roast the pizzas at 400 degrees for 50 minutes or until the top layer of cheese is golden brown, and has begun to turn slightly crispy. The eggplant slices will have begun to caramelize, while the cheese melts, and tomato softens
- Serve hot, alongside crusty bread and salad
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