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Tuesday, May 20, 2014

Eggplant Pizzas






[ring, ring (Radiate ring tone for iPhone)]

Me: Hey babe.

Ash: Hey love. Whatcha doin’?

Me: Making dinner.

Ash: For both of us? Really??? What are you making?

Me: What's up with the surprise? 

Ash: Ummmm. 

Me: Nevermind. Tranches d’aubergine a l’Italienne (in the best French accent I could pull from my 6 years of classes).

Ash: I’m just gonna say ok and be surprised. There’s always the chicken breasts I marinated earlier.

Me: Eggplant pizzas, ya punk. Just go with it. I’m sure you’ll like them.


And he did…and so did I. I originally got today's recipe from Kalyn’s Kitchen. You can see her post here.  I remixed the recipe a bit but the original would be just as good (obviously…I mean, it is a Julia Child recipe). I just went with what I had in the house. There are so many variations of this recipe you could do. It’s as endless as, well, pizza. Here’s what I did. 


Eggplant Pizzas
Ingredients
1 globe eggplant (8 ounces)
1 tablespoon of kosher salt 
2-3 tablespoons of quality olive oil
1 teaspoon of dried basil
1/2 teaspoon oregano
1 teaspoon garlic powder
1/2 cup sliced shitake mushrooms
3 campari tomatoes, chopped 
2/3 cup basil and garlic tomato sauce
1/2 cup baby spinach, rinsed
1/2 cup grated cheese (I used a mix of 3 types of cheddar)

Directions
Slice eggplant into 3/4 inch slices. Lay them out on a cutting board or baking sheet. Salt the tops and let them sit for about 30 minutes. Preheat the oven to 375 F. After 30 minutes, pat the eggplant slices dry. Brush them with olive oil. In a small bowl, mix dried basil, oregano and garlic powder until well mixed. Sprinkle the mixture on top of the eggplant slices. Roast the eggplant for 20 to 25 minutes. They should be tender but not mushy. While the eggplant is roasting, heat a teaspoon of olive oil in a skillet. SautĂ© the mushrooms for about 2 minutes. Add the tomato sauce and fresh tomatoes and reduce heat to low. Simmer for about 10 minutes. While it is simmering, stack your spinach leaves and roll into a chiffonade. Slice the spinach into strips and set aside. Once the eggplant is done, remove from oven. Top each slice with tomato sauce mixture. Next, top each slice with grated cheese. Finally, sprinkle spinach on top of each slice. Put slices back in the oven on the top rack for about 5 minutes just to melt the cheese. You can also use your broiler. I didn't because I didn't want my spinach to be too wilted. Serve hot. 

I"m doing a 30 day cooking challenge so there will be a lot more recipes around here over the next few weeks. If you have any suggestions, let me know! 

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