Well midterms have started, and as such my diet has succumb to diners of ease and a few too many carbs. Tonight I decided my body needed some real fuel to tackle the coming week, and my mind was in desperate need of a distraction from the books. So I decided to try my hand at a little culinary creativity and to devise our own, nutrient rich version of pizza. We loved it, although sadly it was sufficiently efficient to concoct so it wasn’t the time killer, procrastinating activity I was craving. So as such I am back at it, so wish me luck this week. I think I will need it.
Roasted Eggplant and Goat Cheese Pizza
Makes 10 Pizza Rounds
- 1 Large eggplant
- 1 can of diced tomatoes
- 4 cloves of garlic
- 3 tsp of basil
- 2 tsp of oregano
- 1/2 tsp of salt
- pepper to taste
- 2 cups of diced/shredded mixed greens (I use kale, brussel sprouts and broccoli)
- 2 oz of goat cheese (or vegan substitute)
- Preheat the oven to 400 degrees and line a baking sheet with parchment paper
- Slice the eggplant into 1.5 to 2 centimeter rounds and lay out to dry out for about 10 minutes.
- While the eggplant is drying out, place the tomatoes, garlic, basil, oregano, salt and pepper into the bowl of a blender. Blend until combined.
- Line your eggplant rounds on your baking sheet and roast in the oven for about 20 minutes.
- Remove from the oven, cover each round with sauce, sprinkle with mixed greens and top with crumbled goat cheese. Return to the oven and bake until the cheese has melted (about 5 or so more minutes)
- Serves and enjoy 🙂