Eggplant Pizzas Recipe
Ingredients
| 1 (6-ounce) Japanese eggplant, cut into 12 slices about 1/3 inch thick | ||
| Olive oil | 1 Tablespoon | |
| Thyme | 1 Tablespoon, chopped | |
| Chives | 1 Tablespoon, chopped | |
| Goat cheese | 4 Ounce | |
| 1 tablespoon walnut or extra virgin olive oil | ||
| Salt | 1/8 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Walnuts | 1 Tablespoon, finely chopped | |
Directions
1. Prepare a medium-high-heat grill.
2. Brush eggplant with olive oil.
3. Mix thyme and chives in a shallow plate. Brush sides of goat cheese lightly with walnut oil; roll in herbs, coating the rounded sides. Cut cheese into 12 slices. Set cheese slices on a baking sheet and season with salt and pepper. Pour any remaining walnut oil over cheese.
4. Set eggplant slices on grill. Cook, without moving, until nicely charred, about 5 minutes. Turn and top each eggplant round with cheese. Cook until cheese is warm and eggplant is slightly charred, 2 to 3 minutes longer. Sprinkle with walnuts and serve piping hot then give chops a quarter turn to make cross grill marks and continue to cook 6 minutes longer. Turn chops over and cook until no longer pink inside, 6 to 8 minutes longer. Transfer chops to a platter and let stand.
2. Brush eggplant with olive oil.
3. Mix thyme and chives in a shallow plate. Brush sides of goat cheese lightly with walnut oil; roll in herbs, coating the rounded sides. Cut cheese into 12 slices. Set cheese slices on a baking sheet and season with salt and pepper. Pour any remaining walnut oil over cheese.
4. Set eggplant slices on grill. Cook, without moving, until nicely charred, about 5 minutes. Turn and top each eggplant round with cheese. Cook until cheese is warm and eggplant is slightly charred, 2 to 3 minutes longer. Sprinkle with walnuts and serve piping hot then give chops a quarter turn to make cross grill marks and continue to cook 6 minutes longer. Turn chops over and cook until no longer pink inside, 6 to 8 minutes longer. Transfer chops to a platter and let stand.
Chef
