Eggplant Pizza

I have been very into grilled eggplant this past summer and fall. When Danielle and I decided to make grilled pizza on Sunday night, I knew I wanted to use this as inspiration. Unfortunately the grilling idea fell through due to a gas shortage, but we roasted the eggplant and baked the pizzas. Still delicious!

Eggplant Pizza
About 4 servings


1 large eggplant
1 recipe home made pizza dough, or store bought (Danielle made this so I don't have the recipe)
1 package sliced provolone
1 chunk of ricotta
1 handful of pitted green olives
2/3 C olive oil
2 garlic cloves
Corn meal
A couple sprigs of parsley
Salt and pepper


If you're making homemade dough, do that first and prepare the eggplant while waiting for the dough to rise. Mince the garlic cloves and mix in with the oil. Slice the eggplant and brush both sides with garlic oil, and sprinkle with salt and pepper. Roast in the oven on a lined and greased cookie sheet at 425 until it starts to brown (about 30 minutes), flip once while roasting. Line the baking sheet with a layer of cornmeal and stretch the dough to fit. Brush the dough with the rest of the garlic oil. Cut the provolone slices into one inch strips and sprinkle over the dough. Place the roasted eggplant slices on the dough, sprinkle the olives, chunks of ricotta, and chopped parsley. Bake for about 25 minutes at 350, until cheese is melted and crust begins to brown.

Jamie's Eggplant Bruschetta

Tonight I went to see Xavier Rudd and Rodrigo y Gabriela play at Wolftrap (AWESOME show!). We went early, staked out a good spot on the lawn, and set up a big picnic. 

Inspired by Smitten Kitchen, I wanted to make an eggplant bruschetta but not so Greek in flavor. Couldn't find a recipe I liked, so I winged it...

(excuse the cell phone pictures, no cameras allowed at Wolftrap...)

Eggplant Bruschetta

1 eggplant

2 vine tomatoes

1-2 handfuls fresh basil

2 cloves garlic

olive oil

salt and pepper

Heat oven to 400. Cut eggplant into 1/2" cubes. Toss in a bowl with olive oil (enough to coat), salt, and pepper. Spread on a greased and/or lined cookie sheet and bake for 25-30 minutes... until they look adequately roasted. Pull the pan out a few times throughout roasting to toss the cubes around. Meanwhile, chop tomatoes into cubes (remove the gooey parts), mince garlic, and finely chop the basil. When eggplant is done and has cooled, toss everything together, add a little more oil, and salt and pepper to taste. 

If I weren't at a park, I'd have toasted the bread and maaaybe rubbed it with garlic (...what? too fussy?). Delicious! 

Ryan agrees. And you can trust him.