Eggplant Pizzas with Roasted Bell Pepper Spread
Eggplant Pizzas with Roasted Bell Pepper Spread
Ingredients
- 2 small eggplant (or 1 medium), cut into rounds ½ inch (1 cm) thick
- ⅓ cup (75 ml) olive oil
- 1 jar (250 ml) oil-packed roasted bell peppers, drained
- 1 cup (100 g) roasted walnuts
- 1 tbsp (15 ml) balsamic vinegar
- ½ tsp dried oregano
- ¼ tsp red pepper flakes
- 4 naan breads
- 1 cup (140 g) cherry tomatoes, halved
- ½ cup (60 g) feta cheese, coarsely crumbled
- 1 cup (25 g) arugula
- Mint leaves, torn, to taste
Instructions
- With the rack in the middle position, preheat the oven to 425°F (220°C).
- Place the eggplant on a non-stick or parchment paper-lined baking sheet. Drizzle with ¼ cup (60 ml) of the oil. Season with salt and pepper. Overlap the slices to fit on the baking sheet as needed. Bake for 18 minutes or until tender and lightly browned, turning the slices over halfway through. Set aside on a plate.
- Meanwhile, in a small food processor, or in a bowl using a hand blender, purée the bell peppers, walnuts, vinegar, oregano and red pepper flakes with the remaining oil until smooth. Season with salt and pepper.
- Spread the naan bread out on the baking sheet. Cover with the bell pepper spread, about ⅓ cup (75 ml) per naan. Top with the eggplant and cherry tomatoes. Bake for 10 minutes. Finish off under the broiler, if desired.
- Top the pizzas with the feta, arugula and mint leaves. Cut into pieces. Serve with a green salad, if desired.
Eggplant Pizzas with Roasted Bell Pepper Spread