Unlike some other veggies in the garden, we aren’t bombarded with eggplant, but we do have enough to cook up a few meals. The type we bought this year is a purple eggplant that is small and round, as opposed to the long Japanese-style we’ve had in years past. Their size reminds me of pepperoni when they are sliced so I guess that is why I thought to use them on pizza.
For this pizza, I used my favorite crust from Food Embrace, this time with whole wheat flour and corn meal. The spicy beans take the place of the sauce. I had white beans to use up, but pinto or black would work great too.
Once the pizza is out of the oven you can garnish it with all kinds of fresh colorful ingredients. I used romaine lettuce, purple cabbage and diced tomato.
Extra virgin olive oil
3 Poblano peppers, halved and de-seeded
1 small onion, peeled and quartered
3 cloves garlic, peeled
1 ½ cup cooked beans
½ tsp salt
½ tsp cumin
¼ tsp chipotle chili powder
¼ tsp crushed red pepper
3 small eggplant, sliced
½ cup cheddar cheese, shredded
¼ cup mozzarella cheese, shredded
Lettuce, purple cabbage and diced tomatoes for garnish
1 – 14 inch pizza crust, rolled thin
Preheat the oven to 425 degrees F.
Place the poblano peppers on a baking sheet, cut side down. Add the onions and garlic cloves to the baking sheet. Drizzle with about a ½ tablespoon of olive oil, and rub over the vegetables. Roast the vegetables in the oven for about 20 minutes, and then set aside to cool.
Add the beans to the bowl of a food processor. Remove any burnt or separated skin from the peppers, and add the peppers to the beans. Add the onion and garlic cloves too. Add the salt, cumin, chipotle powder, crushed red pepper and about 1 tablespoon of olive oil. Pulse on high until a smooth paste is formed.
Spread the beans over your pizza crust. Lay the eggplant slices in a single layer evenly over the beans. Sprinkle with the cheeses.
Bake for 10 – 15 minutes, or until the edges of the crust begin to brown and the cheese is bubbly.