Skip to main content

SRC Reveal: Pizzette di Melanzane


It's time for Group B's October 2016 for the Secret Recipe Club. This month I was assigned to Tracy at Pale Yellow.


Tracy is an informal science educator/curriculum specialist by day, baking blogger by night. In early 2014, she transitioned her blog to include more small-batch recipes and real meals. She says she is not a recipe developer, not a baker for hire (although if you ask her nicely, she does take orders), and not blogging to quit her day job. She's just here to show love and feed the people who are important to her.

I perused her blog and fell in love with her Palomas; her Spicy Lemonade intrigued me; and I adored that she called her Pumpkin Bread sexy. Yes, pumpkins can be sexy!

I loved the look of her Coffee Marshmallows and her Onion Jam Pizza. But, in the end, I decided to make a version of her Eggplant Pizza.

Pizzette di Melanzane
slight adapted from Pale Yellow's Eggplant Pizza

We love eggplant and I figured this was an easy way to make a gluten-free pizza for my husband. Yum!


Ingredients

  • 1 8-9" eggplant
  • olive oil
  • freshly ground salt
  • freshly ground pepper
  • 1 C fresh tomato sauce
  • 1/3 C freshly grated parmesan + more for serving
  • 1/3 C freshly grated mozzarella
  • whatever toppings you want - we used roasted red peppers, Serrano ham, and capers



Procedure
Slice the eggplant into 3/4" thick slices. Sprinkle generously with salt and let stand for about 20 minutes. Flip the eggplant slices over and sprinkle the other side with salt and let stand again about 20 minutes.

Preheat the oven to 375 degrees F. Blot eggplant of all moisture and salt. Place on a parchment-lined or silicone mat-lined baking sheet. Drizzle olive oil over the top and bake for 25 minutes.

Spread tomato sauce on top of each eggplant slice and cover with grated cheese. Top with whatever you wish and return the pan to the oven. Turn the heat up to 450 degrees F. Bake until the cheese is brown and bubbly.

Serve with more grated cheese.

Comments

  1. I love the look of these cute mini pizzas! My little boy and I both love eggplant and I keep thinking I need to have a go at something like this. Hopefully one day soon!

    ReplyDelete
  2. Great idea! I'll be trying these cute little guys soon.

    ReplyDelete
  3. Great choice Camilla! Thanks for reminding me of this recipe. I love your fancy title!

    ReplyDelete
  4. That sounds so amazing to me. I love eggplant and tomato combos.

    ReplyDelete
  5. These sound wonderful, like a lightened up version of eggplant parmigiana.

    ReplyDelete

Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an