Pizza Eggplant with Tomatoes and Basil

Preparation time: 10 minutes
Cooking time: 30 minutes
Total time: 35 minutes
Servings: 6

Though the idea of putting pineapples on pizza is for me sacrilegious, there is actually no defined rule as to what one can use as pizza ingredients. That means you can practically put anything that you want on it. And with that said, why not an eggplant?

Yeah, the idea might not be that enticing for some. But let me assure you, it completely takes the idea of what a pizza is to a whole new different ballgame.

Your Ingredients

Good quality olive oil2 large Italian eggplants

1/2 pounds of fresh whole-milk mozzarella

3 large ripe tomatoes,

1 bunch of fresh basil

Balsamic vinegar

Kosher salt and freshly ground pepper

How to make your pizza eggplant with tomatoes and Basil

First, you have to choose if you want to use a barbecue grill or a broiler. For this example, I will be using a barbecue grill.

Go cut your eggplants into ½ inch thick pieces and brush olive on both of its sides. Place them on a baking sheet and set aside for later.

Get your mozzarella and cut it crosswise. You then slice them in half, around ¼ inch thick. The idea is to create a half moon shape with the cut pieces. Do the same to the tomatoes.

Once done, arrange your tomatoes and mozzarella in a decorative pattern around the edge of a serving platter.

Now get your eggplant slices and thrown them in the barbecue grill until they are charred on both sides.

Once done, arrange your eggplants in the center of the serving platter where your mozzarella and tomatoes are place.

Pluck around a dozen leaves from your basil, roll them like you would a cigar, then slice into it crosswise.

Scatter them around the serving platter, then drizzle some balsamic vinegar and olive oil over your tomatoes, mozzarella and eggplant spread.

Before serving, sprinkle with salt and pepper.