Breadcrumbs

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:

    1. Cut eggplant into 3/4 inch slices. Place in a colander over a plate; toss with salt. Let stand 30 minutes.
    2. 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.
    3. 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.
    4. 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.
    5. 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.

 

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