Best Eggplant Aubergine Mushroom Feta Pesto Pizza Recipes
EGGPLANT (AUBERGINE) AND MUSHROOM PIZZA
Prep time is soaking and roasting time for eggplant, as well as the average rising time for pizza crust.
Provided by spatchcock
Categories Grains
Time 1h53m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Sprinkle eggplant with salt and let sit in a colander for 30 minutes.
- Rinse and pat dry.
- Arrange eggplant slices in a single layer on a lightly oiled baking sheet and bake in a preheated 400 degree oven for 3 to 4 minutes on each side, or until the eggplant is tender and lightly browned.
- Let cool.
- Divide pizza dough in half to form two pizzas, or just make one large pizza. Follow directions for dough.
- Spread tomato sauce over each pizza round and sprinkle cheese over the top, dividing if necessary for two smaller pizzas.
- Arrange mushrooms and several eggplant slices over the cheese and sprinkle with fresh or dried oregano.
- Season with salt and pepper.
- Follow baking directions for pizza dough.
Nutrition Facts : Calories 57.8, Fat 1.8, SaturatedFat 0.9, Cholesterol 5.6, Sodium 697, Carbohydrate 8.5, Fiber 4.5, Sugar 3.5, Protein 3.8
HOPVINE'S MARINATED ROASTED EGGPLANT (AUBERGINE)
At the Hopvine Pub in Seattle, I often order a custom pizza that has pesto, feta, mushrooms, and eggplant on it. (In fact, I've posted my version here as "Eggplant Mushroom Feta Pesto Pizza" - yum!) Recently, I asked them about the eggplant, because I'd noticed on the menu under another description that it said it was their own marinated recipe. A few minutes later, the waiter showed up at the table and handed me a ticket with ingredients on it! Not a recipe, exactly, as no amounts were shown, but here's what I've done with it (with a few tweaks). :) I use these marinated eggplant pieces in sandwiches and on pizza, but I'm sure you can find other uses for them as well. Delicious! Prep time includes chilling.
Provided by Julesong
Categories Vegetable
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Remove the peel of the eggplant. (If using Japanese eggplant, it's not necessary to remove the peel.).
- Slice the peeled eggplant thinly, about 1/8 inch thick, then make into smaller pieces (about 1"x2" strips).
- Combine remaining ingredients in a plastic airtight container.
- Add the eggplant pieces, cover, and shake well to coat.
- Chill in refrigerator for at least 1 hour.
- Preheat oven to 400 degrees F.
- Place eggplant pieces on a non-stick baking sheet and roast for 7 minutes, then carefully turn them and roast another 7 minutes until tender.
- Keep the eggplant pieces refrigerated in an airtight container until you use them; they'll keep for up to 3 or 4 days.
- You can use the eggplant in various ways: put them in sandwiches, or (as I do) put the marinated eggplant pieces on your pizza along with the other veggies!
- Note: this marinade is also good for other roasted vegetables like asparagus; you can also grill the eggplant slices instead of roasting and use them as an appetizer (I use my Foreman grill), to make appetizers with them I usually use unpeeled Asian eggplant instead of the regular kind and slice them diagonally about 1/4-inch thick before grilling.
Nutrition Facts : Calories 191.8, Fat 18.2, SaturatedFat 2.5, Sodium 149.3, Carbohydrate 7.6, Fiber 4.1, Sugar 3.3, Protein 1.3
EGGPLANT PIZZA
In a pathetic attempt to make eggplant parmigiana, I created this instead. It's very easy and uses basic ingredients that are probably already in your kitchen. I've made it about a dozen times in the past few months and my husband loves it. It's a very flexible recipe and I've tried it a few different ways already and it always tastes great and surprisingly like pizza. Goes well with any pasta dish or risotto.
Provided by California Girl in
Categories One Dish Meal
Time 55m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven at 375 degrees. Lightly oil a oven-safe dish. Wash and cut the eggplant into 1/2 inch slices. Place the eggplant slices evenly in the dish.
- Mix the oil, garlic, basil, and oregano and drizzle over the eggplant evenly. Bake for 25-35 minutes, until the eggplants begin to brown. Remove from oven.
- Flip over each slice of eggplant. Place cheese on top of each slice, then cover all the slices evenly with tomato sauce. Return to oven.
- Cook for another 15-20 minutes until the cheese is melting and bubbling. Remove from oven. Serve alone or with pasta or risotto.
GOURMET PESTO PIZZA
This is a little more grown-up than your average pizza. (I don't necessarily measure all the toppings, just use as much as you want!)
Provided by Kitchen Kozy
Categories < 60 Mins
Time 35m
Yield 8 slices
Number Of Ingredients 9
Steps:
- If the pizza dough has been refrigerated, take it out and let it warm up a bit.
- Meanwhile, heat the olive oil in a large pan and then add the mushrooms and chopped onions. Saute until soft. Add the sun-dried tomatoes and cook for another minute or two. If there is liquid remaining in the pain, drain it.
- Stretch out the pizza dough onto a lightly oiled pizza pan, or a pizza stone.
- spread the pesto sauce onto the dough -- it's best of the pesto is a little less oily than usual: if I buy store-bought I let it separate a bit in the container and then avoid the oil rather than mixing it back inches.
- Top with the sauteed vegetables, then the shredded cheese.
- Add the black olives and small (1/2 inch cubes) chunks of the goat cheese.
- Bake according to the instructions on the dough or dough recipe (generally 450 degrees for about 10-12 minutes).
- Slice and enjoy!
Nutrition Facts : Calories 180.7, Fat 11.8, SaturatedFat 6.1, Cholesterol 36.4, Sodium 410.1, Carbohydrate 4.2, Fiber 0.8, Sugar 1.6, Protein 14.9
EGGPLANT, PESTO, AND GOAT-CHEESE PIZZA
This Pizza recipe came from Yahoo! Food with some alterations by me. I used a Premade Boboli-style Pizza Crust instead. I also think the pesto would be better spead under the eggplant or maybe even without it at all. I loved the eggplant so much I thought the pesto and cheese overpowered it. See what you think? On the matter of pizza dough and pesto it recommennded store-bought or homemade again - your preference.
Provided by Chef kittiekitsch
Categories < 60 Mins
Time 38m
Yield 4-8 serving(s)
Number Of Ingredients 9
Steps:
- Heat the oven to 450 degrees F.
- In a large nonstick frying pan, heat 2 1/2 tablespoons of the oil over moderately high heat.
- Season the eggplant with the salt.
- Fry one-third of the eggplant, turning, until golden, about 10 minutes. Remove.
- Repeat in two more batches with the remaining oil, using more if needed, and the eggplant.
- Meanwhile, oil a 14-inch pizza pan or large baking sheet.
- Press the pizza dough onto the pan in an approximately 14-inch round or 9-by-13-inch rectangle.
- Arrange the eggplant slices on the pizza crust.
- Sprinkle the garlic and pepper over the top.
- Bake for 12 minutes.
- Put the slices of goat cheese on the pizza.
- Sprinkle with the Parmesan, and then dot with the pesto.
- Bake until the cheese begins to turn golden, about 15 minutes.
Nutrition Facts : Calories 463.7, Fat 41.8, SaturatedFat 14.5, Cholesterol 44.6, Sodium 849.4, Carbohydrate 9, Fiber 4, Sugar 3.9, Protein 15.3
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