Do you know that eggplant is an excellent filling for baking. Pizza or open cakes with this vegetable from the nightshade family are very tasty, aromatic, healthy: there are not many toppings, and it is invariably juicy. Its various variations are possible. It's time, time, to treat yourself to homemade eggplant pizza. Well, are you ready? Then let's get started!
Eggplant and tomato pizza - general cooking principles
This nightshade, by the way, may be bitter. And before use, it is advisable to soak this fruit in salted water. Recall that "raw" eggplant in pizza should not be laid at all. Usually they are fried in a frying pan, and, having cut into slices (or mugs, cubes, straws - as you like), they are already being introduced into the composition of the Italian, beloved by all, food.
What to use for the filling and base?
Of course, the eggplant pizza recipe is not very difficult. As usual, in the middle is tomato sauce (or fresh tomatoes, ground in a blender), sausage, poultry or meat, various vegetables and your favorite spices, hard cheese, olives. And for the basics, we cook almost any dough that you like. At least there is always a choice: yeast, yeast-free, puff. You can use the dough, sold in a supermarket, purchase a ready-made base, make it yourself. And bake pizza with eggplant, mainly using the oven. Although in some cases you can use a microwave.
Pizza with eggplant. Recipe with photo
This baking is done on a thin basis. A dough is made fresh, and it is desirable to use olive oil (but you can do with any vegetable). And yes: if you do not have a mixture of Italian spices, you can use your favorites, plus oregano.
For the test: a glass of flour, a couple of tablespoons of oil, salt and water.
For the filling: three tomatoes, one eggplant, a couple of cloves of garlic, one bell pepper, spices, hard cheese in the amount of 150-200 grams.
Simple cooking!
- We mix all the ingredients prepared for the dough, knead well and leave for half an hour, covering with a film.
- At this time, we are preparing the filling. My eggplant, cut into circles, fry in a greased frying pan. Remember that it must first be soaked so that the bitterness disappears. Remove from the pan into the container. We add.
- Separately, fry the chopped garlic cloves, adding chopped sweet pepper.
- We clean the tomatoes from the skins (having doused them first with boiling water), add them to the pan in the same pan, and boil the sauce a little, so that it becomes thick and saturated, seasoning with salt and Italian herbs.
- We roll out the dough into a thinner cake, but so that the filling does not break through it. Italian cooks, by the way, stretch it by hand - but such skill can be achieved only with experience in cooking.
- We put a layer of sauce on the dough layer, spread the fried eggplant mugs on top.
- From above, we fill everything with grated hard cheese, and send it to bake in the oven.
- We cook pizza with eggplant for about 10-15 minutes at 200 degrees Celsius.
We take out a fragrant, tasty, healthy dish from the oven and serve to the table, slicing with a special knife. It is so round with a handle. But if it is not available, then you can do the usual. Just be careful, otherwise the filling “floats away” from the cut piece.
And now - with the sausage!
For this pizza with eggplant, you can use yeast dough. Knead it either in milk or in warm water. Sausage can be taken and smoked, and boiled, and salami - or, assorted of several types. In general, show your culinary imagination.
For the test: a glass of milk, a little butter, a bag of yeast, flour.
For the filling: tomato paste (or ketchup), a couple of eggplant, a couple of onions, 300-400 grams of sausage, up to 200 grams of hard cheese, Italian spices.
How to cook?
- Knead the dough in advance, since it will need to stand for an hour. Add a little salt to a milk warmed up to 27-30 degrees, a spoonful of sugar, pour in the butter and introduce the yeast. Mix everything well - let the yeast begin to "work". Then add the flour, kneading a rather thick, but not cool mass. The dough should spread when you lightly hit the table.
- We remove the dough under the towel in the container, let it rise.
- We cut the onions in half rings, fry in a pan for several minutes.
- Add the eggplant cut in circles, frying them with a beam on medium heat. Everything should be browned, but not reach readiness. Turn off the fire, cool the future filling.
- We cut sausage into arbitrary pieces (you can use rings).
- Three cheese on a grater.
- We take the approached dough, and at the same time, turn on the oven 200 degrees.
- We roll out the base for the dish in a thin layer of rounded shape, transfer it to a baking sheet, oiled, liberally flavored with ketchup or tomato paste (they can be made by hand, so as not to buy in a store with preservatives).
- Spread eggplant and onion slices evenly, alternating with sausage slices.
- Sprinkle everything on top generously with grated cheese, put it in the oven, which has already warmed up well, and bake pizza from eggplant until golden and ready.
Serve the delicacy on a large beautiful dish. Enjoy your meal!