in.gredients

Daily Recipe :: Eggplant & Basil Pizza with Cornmeal Crust

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eggplant

Eggplant is a vegetable that gets skipped over in the grocery store. It’s not a veggie you can pluck off the shelf and eat raw (well, you can… but it’s not that tasty), and if you don’t have a dish in mind, it’s hard to know what to do with it. We think it deserves a little more love. Not only are they stunning (just look at that vibrant purple!), they are full of nutritional goodness.

Eggplants belong to the nightshade family of vegetables, and have a pleasantly bitter taste and spongy texture. Back in the day, eggplant was though to cause insanity, leprosy and cancer as people thought its bitter taste meant it had a “bitter disposition”. We now know that they’re great for us, packed full of vitamins, minerals and phytonutrients, many of which have antioxidant activity.

When you’re buying your eggplants, choose ones that are firm and heavy for their size. Their skin should be smooth and shiny with vivid coloring. The stem and cap should be bright green in color. To test for the ripeness, gently press the skin with the pad of your thumb. If it springs back, the eggplant is ripe. If an indentation remains, it’s not ripe.

Go ahead, give eggplant a chance, you won’t be disappointed.

Happy eating!

Eggplant & Basil Pizza with Cornmeal Crust

From: The Ginger Kitchen

Crust in.gredients

  • 1/2 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup water
  • 2 Tbsp olive oil

Pizza in.gredients

  • 2 cups fresh basil, chopped
  • 2 cloves garlic, chopped
  • 3 Tbsp pesto
  • 1 large tomato, thinly sliced
  • 2 eggplants, thinly sliced
  • 1 1/2 cup mozzarella
  • 1/4 cup fresh oregano, chopped

Place the cornmeal, flour, baking powder and 1/2 tsp salt onto your work surface or in a bowl. Make a well in the center and add the water and olive oil. Combine and knead for about 8-10 minutes until the dough is elastic and shiny. Set aside.

Preheat the oven to 390 degrees F. Grease a pizza tray or baking sheet. Roll the cornmeal dough to less than 1/4 inch thick. Don’t worry about getting it perfectly round, it’ll still taste just as delicious. Transfer the dough to a baking sheet. Spread with pesto, top with tomatoes, then eggplant, basil and oregano. Sprinkle with garlic and cheese. Bake for 15-20 minutes or until pizza crust is crisp and golden. Enjoy!

Written by cscdavis

July 5, 2013 at 3:53 pm

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