Bake Eggplant And Cheese For A Twist On Pizza
Baigan or melongene pizza is the perfect way to sneak vegetables into your diet without even noticing. Roasted eggplant becomes meaty and soft, creating the perfect base for tart tomato paste, creamy cheese and fresh vegetables.
Get creative and use whatever toppings you would like. We don’t miss the meat because the eggplant is juicy and delicious.
BAIGAN PIZZA
Yields: 10 Servings
Total Time: 45 mins
INGREDIENTS
- 1 medium-sized eggplant
- 1⁄4 cup olive oil
- Salt and black pepper, to taste
- 1⁄2 cup tomato paste
- 1⁄2 cup grated Cheddar cheese
- 1⁄2 cup toppings of choice*
*We used: jalapeños, mushrooms, black olives and pineapple chunks
DIRECTIONS
- Preheat the oven to 400°F.
- Slice eggplant into 1⁄4-inch slices and lay them on a baking sheet. Drizzle with olive oil and season with salt and pepper.
- Bake the eggplant for 10 minutes on each side or, until golden-brown.
- Chop your toppings—you’re working with a much smaller surface area so, chop finely.
- Spread 1 teaspoon of tomato paste per slice of eggplant. Sprinkle with cheese and then add toppings. Top with more cheese and more toppings. Then, add a final layer of cheese.
- Bake pizzas for 10 minutes, or until cheese is melted and bubbly. Let cool for 5 minutes.
- Serve warm and enjoy.
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