Eggplant and Cheddar Pizza
Image source: eatingbirdfood
Ingredients
Brinjal/Eggplant (2 big pcs) ‡
Tomato Rosemary Sauce (1-2 cups) ‡
Garlic, minced (2 cloves) ‡
Onion, sliced (1/2 pc) ‡
Baby Spinach (2 cups) ‡
Farm House Cheddar Cheese, shredded (3/4 cup) ‡
Olive Oil (2 tbsp)
Oregano, chopped (1/4 cup)
Crushed Chilis, to taste
Sea Salt, to taste
Black Pepper, to taste
‡: available in Tall Tree Organic Subscription
Method
Serves 2
Preheat the oven to 200C.
Slice the eggplant lengthwise about ¼ of an inch thick and brush a little olive oil on both sides and place in baking dish. Add salt and pepper and place in the oven for 7-10 minutes until it starts getting hot.
Meanwhile in a skillet add ½ tbsp of olive oil and saute the garlic and onions for about 3 minutes till soft. Add salt, pepper, tomato rosemary sauce and baby spinach and cook for another 2 minutes till the spinach wilts.
Remove the eggplant from the oven and top each with the skillet mixture adding the shredded cheddar on top along with the oregano and place in the oven for another 5 minutes until the cheese melts.
Plate and garnish with crushed chilies. Serve and Enjoy!
