Ingredients
- 1/4 cup olive oil
- 380 grams eggplant, whole (cut into 1/2 cm pieces)
- 200 grams pizza crusts (2 x 25cm pizza bases specified)
- 1/3 cup pizza sauce ( garlic, onion and herbs pizza sauce)
- 2 tablespoon pesto ( sundried tomato pesto)
- 225 gram block halloumi, cut into ½ cm slices
- 250 grams cherry tomatoes (halved, punnet)
- 2/4 cup shredded cheese (mozzarella cheese blend pizza cheese blend specified)
- 1/3 cup grated parmesan cheese
- Baby rocket, to serve
- Pine nuts, toasted to serve
- Balsamic glaze, to serve
How to Make
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Step 1: Brush oil over both sides of eggplant slices.
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Step 2: Heat an oiled, large, barbecue grill plate over a medium to high heat and add eggplant in two batches, cooking for about 3 minutes on each side, or until tender and then remove.
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Step 3: Place each pizza base on a large oven tray. and cook in a very hot oven (220C) for 3 minutes and then remove.
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Step 4: Spread combined sauce and pesto evenly over bases and top with eggplant, haloumi and tomatoes and sprinkle with combined pizza (mozzarella) cheese and parmesan and return to oven.
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Step 5: Cook, swapping trays halfway, for about 10 to 12 minutes, or until golden and then remove.
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Step 6: To serve, top with combined rocket and pine nuts and drizzle with balsamic glaze.
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Step 7: TIP - cooked eggplant can be stored in an airtight container in the fridge for up two 2 days. Instead of drizzling balsamic glaze over rocket, replace with fresh-squeezed lemon juice.
We hope you enjoy this recipe!
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