Best 5 Aubergine Eggplant And Potato Pizza Recipes

MARINATED BABY EGGPLANT (AUBERGINE) PIZZA

Steps:

• In a medium bowl, mix together all marinade ingredients. Set aside.
• Thinly slice eggplant lengthwise. Sprinkle both cut sides of eggplant with salt. Allow eggplant to sit on a paper towel for 15 minutes, until paper towel is saturated. If desired, brush eggplant to remove excess salt.
• In a cast-iron skillet, heat 2 tablespoons olive oil over medium-high heat. Cover bottom of pan with eggplant (do not stack) and fry until golden brown, 2-3 minutes per side. Set aside and fry any remaining eggplant. Add more olive oil if needed.
• Add eggplant to marinade. Let it sit for at least 30 minutes.
• Preheat oven to 400°. Brush pizza crusts with marinade. Layer eggplant on each crust. Brush with more marinade and top with cheese. Bake for 10 minutes until eggplant is hot and cheese is melted.

ROASTED EGGPLANT AND BUFFALO MOZZARELLA PIZZA

Steps:

• Make the dough: Mix the yeast, warm water and olive oil in the bowl of an electric stand mixer or food processor, and let the mixture sit until the yeast is foamy, about 5 minutes.
• Add in flour and salt, and using the dough hook or food processor blade, beat or pulse it until a smooth, slightly elastic dough forms, 2 to 3 minutes. Lightly coat a bowl with olive oil, place dough in the bowl, and turn the dough to coat it with oil. Cover the bowl loosely with a kitchen towel or plastic wrap, place in the refrigerator and let it sit overnight.
• Divide the dough in quarters, and shape each piece into a tight, compact ball. Place the dough balls on a lightly oiled baking sheet or plate, loosely cover with plastic wrap and let them rise in the refrigerator another 1 to 2 hours (or up to 6 hours).
• When ready to bake the pizzas, place racks in the top third and bottom third of the oven. Put a pizza stone on top rack, and heat oven to 450 degrees.
• Prepare the toppings: On a rimmed baking sheet, toss the eggplant generously with oil, salt and pepper. Roast eggplant on the bottom rack until caramelized and tender, 40 to 45 minutes, tossing halfway through. Remove from the oven and raise the oven heat to 500 degrees.
• On a piece of parchment paper, stretch out one of the balls of dough to a 12-inch round. Spread 2 tablespoons tomato purée on top, leaving a 1/2-inch border. Scatter on 1/4 of the sliced garlic, a large pinch of red-pepper flakes and drizzle with oil to taste.
• Arrange 1/4 of the roasted eggplant on top. Use a pizza peel or cookie sheet to slide the parchment onto the pizza stone. Bake until crispy and golden on the top and bottom, 7 to 10 minutes. Use tongs to pull the pizza out of the oven and onto a wire rack to cool.
• Immediately top with chunks of cheese, pulling it apart with your hands into bite-size pieces. Top with basil, more oil to taste and flaky sea salt. Repeat with the remaining dough and toppings.

AUBERGINE (EGGPLANT) AND POTATO PIZZA

Steps:

• Heat oven to 220C/425°F.
• Mix together the potato, aubergine, oil and chilli and leave to stand.
• make up the pizza bases according to the packet and roll into 2x23 cm circles.
• Place on baking trays and top with the potato mix. Leave to rise covered for 15 minutes.
• Bake for 20 mins until crisp and golden.
• Cut the pizzas into wedges and top with the sour cream, chilli flakes and coriander.

OVEN FRIED EGGPLANT (AUBERGINE)

Steps:

• Combine first 2 ingredients, stir well.
• Spread evenly over both sides of eggplant slices.
• Combine breadcrumbs, cheese, and Italian seasoning in a shallow bowl; dredge eggplant in breadcrumbs mixture.
• Place eggplant on a baking sheet coated with cooking spray.
• Bake@ 425 degrees for 12 minutes.
• Turn eggplant over; and bake an additional 12 minutes or until golden.

EGGPLANT (AUBERGINE) PATTIES OR EGGPLANT FRITTERS

Steps:

• Cut ends off of eggplants, cut in half length-wise and then into five pieces, length-wise.
• Cut across into 3/4" chunks.
• Steam eggplant chunks for 10 minutes and cool slightly.
• Heat oil in a large frying pan - you may mix vegetable and olive oil instead of using just olive oil.
• Squeeze liquid out of steamed pieces with your hands, keeping pieces from getting too mashed.
• Place bread crumbs (seasoned or unseasoned), parmesan cheese and seasonings into a large bowl and mix.
• You could use a clove or two of fresh garlic, sauteed in place of the garlic salt.
• Beat eggs in a small bowl and add to bread crumb mix along with eggplant pieces.
• Stir to mix well.
• Form patties of any size, but not exceeding an inch in thickness and place in frying pan.
• Cook for five minutes on each side.
• Remove to a towel-lined plate to drain.
• Place in a warm oven if you are not ready to serve them immediately.