Recipe: Roasted Eggplant, Tomato, and Lemon Topping For Pizza
Misc.ROASTED EGGPLANT, TOMATO, AND LEMON TOPPING FOR PIZZA
1 large eggplant, cut crosswise into 1/3-inch thick slices
1 large yellow or white onion, cut into thin strips
4 large tomatoes, cut into 1/2-inch thick slices
1 pound Kalamata olives, pitted
1 tablespoon coarse sea salt or kosher salt
Finely grated zest and juice of 3 lemons, preferably organic
3/4 cup olive oil
1/4 teaspoon freshly ground black pepper
Preheat oven to 500 degrees F.
In a large bowl, combine all ingredients except pepper and mix thoroughly. Spread mixture in an even layer on a sheet pan.
Place pan in oven and roast mixture, stirring every 15 minutes for even cooking, for about 50 minutes or until eggplant is easily pierced with a fork.
Turn oven dial to broiler setting and cook on middle shelf under broiler for about 8 minutes, or until ingredients char slightly, crisp and caramelize. Remove from oven.
Stir in pepper. Taste and adjust seasoning. Let mixture cool before using or storing.
Makes about 4 cups
Source: American Pie: My Search for the Perfect Pizza by Peter Reinhart
1 large eggplant, cut crosswise into 1/3-inch thick slices
1 large yellow or white onion, cut into thin strips
4 large tomatoes, cut into 1/2-inch thick slices
1 pound Kalamata olives, pitted
1 tablespoon coarse sea salt or kosher salt
Finely grated zest and juice of 3 lemons, preferably organic
3/4 cup olive oil
1/4 teaspoon freshly ground black pepper
Preheat oven to 500 degrees F.
In a large bowl, combine all ingredients except pepper and mix thoroughly. Spread mixture in an even layer on a sheet pan.
Place pan in oven and roast mixture, stirring every 15 minutes for even cooking, for about 50 minutes or until eggplant is easily pierced with a fork.
Turn oven dial to broiler setting and cook on middle shelf under broiler for about 8 minutes, or until ingredients char slightly, crisp and caramelize. Remove from oven.
Stir in pepper. Taste and adjust seasoning. Let mixture cool before using or storing.
Makes about 4 cups
Source: American Pie: My Search for the Perfect Pizza by Peter Reinhart
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