Grilled Eggplant Pita Pizzas
Total Time: 40 Minutes + Standing
Ingredients:
-
- 2 small eggplants
- 1 tsp salt
- 1 large sweet red pepper, sliced
- 1 onion, sliced
- 12 garlic cloves, halved
- 3 Tbsp olive oil, divided
- 1/4 tsp pepper
- 4 whole pita breads
- 1 large tomato, seeded and chopped
- 3/4 cup shredded fresh mozzarella cheese
- 1/4 cup pitted ripe olives, chopped
- 1/2 tsp crushed red pepper flakes, optional
- 1 cup bail leaves, coarsely chopped
Yield: 4 Pizzas
Directions:
- Cut eggplant into 3/4 inch slices. Place in a colander over a plate; toss with salt. Let stand 30 minutes.
- In a bowl, toss red pepper, onion, and garlic with 1 Tbsp oil. Transfer to a grill wok or open grill basket. Grill, uncovered, over medium-high heat 8-12 minutes or until tender, stirring frequently.
- Rinse and drain eggplant; blot dry with paper towels. Brush eggplant with 1 Tbsp oil, sprinkle with pepper. Grill, covered, over medium heat 4-5 minutes on each side or until tender. Cut slices into quarters.
- Brush the pita breads with remaining oil. Grill, covered, over medium-low heat 1-2 minutes or until bottoms are lightly browned. Remove from grill.
- Layer grilled side of pitas with grilled vegetables, tomato, cheese, and olives. If desired, sprinkle with pepper flakes. Return to the grill; cook, covered, 3-4 minutes or until cheese is melted. Sprinkle with basil.