Greek Revival from the Garden by Moore-Pastides Patricia;

Greek Revival from the Garden by Moore-Pastides Patricia;

Author:Moore-Pastides, Patricia;
Language: eng
Format: epub
Publisher: University of South Carolina Press
Published: 2013-05-24T16:00:00+00:00


Eggplant and Okra

Caramelized Eggplant, Onion, and Tomato Pizza with Fresh Basil

Equipment: cutting board, chef’s knife, large bowl, plate, colander, large sauté pan, measuring spoons, liquid measuring cup, dry measuring cups, wooden spoon, pizza stone, pizza cutter

4 small eggplants (each the size of a baseball)

2 teaspoons sea salt

Water

1 sweet onion

4 plum tomatoes

2 cloves garlic

1 scant teaspoon sugar

¼ cup extra virgin olive oil

1 teaspoon sea salt

1 partially baked Whole-Wheat Pizza Crust (recipe on page 132)

cup grated Parmesan or Asiago cheese

cup chopped fresh basil leaves

Wash the eggplants and dice them into bite-sized pieces.

Place the diced eggplant in a large bowl of water to which you’ve added the 2 teaspoons of sea salt. Put a plate on top of the eggplant to keep it submerged and soak it for 15 minutes.

While the eggplant soaks, dice the onion and tomatoes.

Smash the cloves of garlic with the handle of a chef’s knife, remove their peels, and then chop them.

Drain the eggplant in the colander. Run water over the eggplant to rinse it and then shake off excess water.

Heat the extra virgin olive oil in a large sauté pan over medium-high heat. Put the eggplant, onion, tomatoes, garlic, sugar, and 1 teaspoon of sea salt into the pan and stir them together with a wooden spoon.

Cover the pan, lower the heat to medium, and cook for approximately 30 minutes.

Remove the lid from the pan and cook uncovered until all the liquid has evaporated, about 10 minutes longer, until the vegetables are caramelized.

When the vegetables are done, remove the pan from the heat. The vegetables should be very soft.

Spread the caramelized eggplant, tomatoes, and onion evenly over the partially baked pizza crust and top it with the grated cheese.

Bake the pizza for 8 minutes, until the crust is thoroughly baked and the topping is bubbly.

Carefully remove the pizza from the oven and sprinkle it with chopped basil leaves.

Let the pizza sit for 5 minutes, then cut it into wedges and serve.

Serves 4–6



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