I've got to give credit to Kara Brooks of Still River Cafe in Eastford, CT for this one. It's great for a cocktail party of light dinner.
1 1/2# eggplant, peeled, cut into 1/2" cubes (about 3 cups)
1 tsp. sea salt, plus extra for seasoning
2 Tbsp. extra virgin olive oil, divided plus more for brushing
Freshly ground black pepper
4 8" squares soft whole wheat lavash
1 C. Small cherry tomatoes, halved
1/2 C. chopped green onions
1/2 C. Coarsely grated mozzarella
1/4 C. Finely grated Parmesan
1 Tbsp. chopped fresh oregano
1 tsp crushed red pepper flakes
8 C. Arugula
1 Tbsp. fresh lemon juice
Preheat oven to 450 degrees F.
Toss eggplant with 1 tsp. salt in a mixing bowl. Let sit between double layers of paper towels for 10 minutes. Pat dry. Return to bowl; toss with 1 Tbsp. olive oil. Sprinkle with salt and pepper, spread on a rimmed baking sheet. Roast in hot oven until soft and browned, about 15 minutes.
Brush oil on lavash; arrange on 2 more rimmed baking sheets. Top with roasted eggplant, tomatoes, green onions, cheeses, oregano, and red pepper flakes. Bake until cheese melts, about 5 minutes. Toss arugula, 1 Tbsp. oil, and lemon juice in a large bowl. Season with salt and pepper. Mound salad over pizzas. Cut into serving pieces. Enjoy!
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