Is there any difference between pizzas or all of them are created to be equally perfect? Let’s make an eggplant pizza and find it out!
As I currently have some time, I had been browsing on the web the other day. Attempting to find fresh, interesting ideas, inspiring meals that I’ve never used before, to surprise my loved ones with. Looking for quite some time but couldn’t come across too many interesting things. Right before I thought to give up on it, I ran across this yummy and easy treat simply by chance at Suncakemom. The dessert looked so delightful on its snapshot, that required rapid action.
It was not difficult to imagine just how it is created, how it tastes and just how much my hubby will probably love it. Actually, it is very easy to delight him when it comes to cakes. Yes, I’m a lucky one. Or perhaps he is.Anyway, I visited the site and simply used the precise instuctions which were combined with superb images of the procedure. It really makes life less difficult. I can imagine that it’s a bit of a inconvenience to shoot snap shots in the midst of cooking in the kitchen as you may ordinarily have sticky hands so that i pretty appreciate the commitment she put in to build this blogpost and recipe conveniently followed.
That being said I’m encouraged to present my personal dishes in a similar way. Many thanks for the thought.
I was fine tuning the original mixture create it for the taste of my loved ones. I’ve got to say it absolutely was a great outcome. They loved the flavor, the structure and enjoyed having a sweet like this in the midst of a busy week. They ultimately asked for lots more, many more. Thus the next occasion I’m not going to make the same miscalculation. I am likely to multiply the quantity .
This Eggplant Pizza is from SunCakeMom.
Pour oil into a pan and caramelize the onions then add the crushed garlic and fry it until it gets fragrant. (Check out the Low Carb Condiments for detailed Tomato Sauce recipe)
Pour the pureed tomato and add basil, oregano and salt then cook it on low heat until about quarter of the liquid evaporates. Add salt to taste.
Slice up the eggplants to desired width. Our favorite is the fine pizza crust that is 0.1″ / 3mm thick. Place the sliced up eggplants onto a parchment papered baking tray and sprinkle some salt on top.
Let the salt drive out some moisture for 10 – 15 minutes.
Place the eggplants into a 480°F / 250°C preheated oven for 10 minutes to pre-bake them. It’s an optional step if we want to get rid of the eggplant flavor for a more pizza like experience. Optionally we can also fry the eggplants in a frying pan.
Grate the cheese and cut the necessary ingredients up.
Spread pizza sauce on top of the eggplants then sprinkle cheese and any additional ingredients.
Place the pizza onto the top shelf of a 480°F / 250°C preheated oven until the cheese gets golden brown for about 8 – 10 minutes.