Eggplant Aubergine And Mushroom Pizza Recipes

EGGPLANT (AUBERGINE) MUSHROOM FETA PESTO PIZZA

Steps:

• Place the oven rack on the middle rung; preheat oven to 450 degrees F.
• If your pizza crust is unbaked, pre-bake it for 5 minutes.
• Combine the olive oil and pesto, then spread crust with the mixture.
• Place eggplant and mushrooms evenly over the pesto, then sprinkle with the feta cheese.
• Season the pizza with salt and freshly ground pepper, to taste.
• Bake on pizza pan or on pizza stone in preheated oven for 15 to 20 minutes or the eggplant is cooked to preference, the crust edges are golden, and the feta is soft and beginning to brown (make sure to check it occasionally so that pizza doesn't burn).
• Note: those folks who like it a bit spicier can garnish their servings with red pepper flakes; also it's even better if you use prepared eggplant - take a look at my posted recipe "Hopvine's Marinated Roasted Eggplant".

EGGPLANT (AUBERGINE) AND MUSHROOM PIZZA

Steps:

• Sprinkle eggplant with salt and let sit in a colander for 30 minutes.
• Rinse and pat dry.
• Arrange eggplant slices in a single layer on a lightly oiled baking sheet and bake in a preheated 400 degree oven for 3 to 4 minutes on each side, or until the eggplant is tender and lightly browned.
• Let cool.
• Divide pizza dough in half to form two pizzas, or just make one large pizza. Follow directions for dough.
• Spread tomato sauce over each pizza round and sprinkle cheese over the top, dividing if necessary for two smaller pizzas.
• Arrange mushrooms and several eggplant slices over the cheese and sprinkle with fresh or dried oregano.
• Season with salt and pepper.
• Follow baking directions for pizza dough.

EGGPLANT (AUBERGINE) PARMESAN PIZZA

Steps:

• Preheat oven to 375º. Spray 1 large baking sheet w/ fat-free cooking spray.
• Dip eggplant slices into eggwhite, then breadcrumbs.
• Arrange on prepared baking sheet. Bake 15 minutes. Turn slices over. Bake 10 minutes longer or until browned on both sides. Remove from oven.
• Increase oven to 400º.
• Top pizza crust with pasta sauce, eggplant, and cheeses. Bake 10-15 minutes.

MUSHROOM STUFFED EGGPLANT (AUBERGINE)

Steps:

• Preheat oven to 375°F.
• Halve the eggplant lengthwise. With a serrated spoon or a knife, scoop out pulp of eggplant, leaving about a 1/2" shell.
• Place shells on a lightly sprayed cookie sheet and bake in oven for about 10-12 minutes.
• While eggplant shells are in oven, finely chop the eggplant pulp.
• In a pan, over medium heat, melt butter. Add eggplant pulp, onion, parsley, salt, oregano, garlic and mushrooms. Cover and sauté, stirring occasionally, until eggplant pulp and mushroom are tender -- about 10 minutes or so.
• Stir in parmesan cheese and HALF of the breadcrumbs.
• Turn oven down to 350°F Remove eggplant shells.
• Spoon mixture into eggplant shells.
• Mix remaining half of breadcrumbs with melted butter. Sprinkle over filled eggplant.
• Place filled eggplant shells back in the oven bake at 350°F for 20-25 minutes.

MASALA MUSHROOM AND EGGPLANT (AUBERGINE)

Steps:

• Boil eggplant cubes and chopped garlic clove in water for 10-12 minutes. Drain.
• While the eggplant is boiling, heat oil in skillet over med-high heat.
• Add onion, sauteing until clear/golden, about 5 minutes
• Add crushed garlic cloves and saute for added 2 minutes.
• Mix in tomatoes (don't drain them) and garam masala, red chili, turmeric. Mix this all well, and stir it occasionally. Cook it for about 8-10 minutes. You really want to do this for the allotted time to get the spices melded with the tangy tomatoes. Otherwise, the tomatoes taste raw.
• Add eggplant, mushrooms and salt to taste. Cook, stirring occasionally, for 6 minutes.
• Remove from heat.
• Stir yogurt in a bowl to remove lumps and add the creamy yogurt to skillet quickly so it doesn't get chunky.
• Serve hot and enjoy!

SICILIAN DEEP DISH EGGPLANT (AUBERGINE) PIZZA

Steps:

• Dissolve sugar and yeast in warm water in a bowl; let stand 5 minutes.
• Lightly spoon 2 3/4 cups flour into dry measuring cups, and level with a knife.
• Add flour, oil and salt to yeast mixture, stirring to form a soft dough.
• Turn dough out onto a lightly floured surface.
• Knead until smooth and elastic (about 5 minutes).
• Add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.
• Place dough in a large bowl coated with cooking spray, turning to coat top.
• Cover and let rise in a warm place free from drafts, 1 hour or until doubled in bulk.
• Punch dough down; divide dough in half.
• Roll each half of dough into a 11 inch circle on a lightly floured surface.
• Place the prepared pizza dough into 2 9-inch cake pans that are lightly greased and sprinkled with cornmeal.
• Press dough up the sides of the pan.
• Cover and let rise until puffy-- about 30 minutes.
• Preheat oven to 375°F.
• Combine eggplant and next 3 ingredients.
• Place eggplant mixture on a jelly roll pan, spreading evenly.
• Bake at 375°F for 30 minutes, or until tender.
• Remove eggplant from oven and increase oven temperature to 400°F.
• Combine eggplant mixture, artichokes and next 6 ingredients, dividing it equally between the pizza crusts.
• Top with cheese.
• Bake at 400°F for 30 minutes or until crusts are lightly browned.