This week we are cooking with Eggplant, chosen by Margaret. We like eggplant here and we cook with it a bit, the health benefits make it one of those better-for-you choices, and it’s very versatile. Eggplant doesn’t have much of a taste all on its own, so you can morph it into any number of things just by changing up the flavorings you use with it. It makes a great little pizza option. Here is the recipe I used for Julia Child’s Eggplant Pizzas if you would like to make them for yourself: click here.
The ingredients: eggplant, salt, olive oil, Italian seasoning, Parmesan, mozzarella, hot pepper flakes (and I added mushrooms and black olives).
I followed the recipe but added the mushrooms (I lightly sautéed them) and black olives as we like those on pizza…you can add anything you like for your personal preferences. You can also use jarred pizza sauce if you like to make it even quicker. Honestly, this is so good, I don’t even miss the pizza dough crust and when one is looking to find a healthier more calorie-friendly version for a pizza fix, this recipe will absolutely do that in a delightfully delicious way. Definitely worthy of repeat status. And you thought you didn’t like eggplant.
To see what the others made with their Eggplants, you can click on the members’ blogs listed here: Peggy, Margaret, Ulrike, Donna, Ellen, and Nancy.
Next up is Corn, chosen by Peggy, posting date on April 9. If you would like to join in, just leave a link to your post in any of the comment sections of the participants and we will come and see what you made.