Created by ImPat on December 5, 2018
Step 1: Brush oil over both sides of eggplant slices.
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.
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.
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.
Step 5: Cook, swapping trays halfway, for about 10 to 12 minutes, or until golden and then remove.
Step 6: To serve, top with combined rocket and pine nuts and drizzle with balsamic glaze.
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.