Monday, July 22, 2013

Grilled Eggplant(Aubergine) Pizza

It's an adventure every year being part of a CSA. Having such a diverse presentation of what is truly seasonal forces me to consider how tightly boxed my choices end up being when I'm shopping at the grocery store.
And this isn't because I don't have the same amount of options at the store; there are literally at least a hundred things to choose from in the produce section. But having the days harvest presented in wooden boxes for me to choose from has such a different appeal. "It's ripe now, right now. It's never going to taste better..." No list in my hand, just the appeal of the colors and the scents. And my imagination.
I've been forced to find new ways to use things because I've bought fennel and eggplant/aubergine in the winter time and thrown them in a hotoven, but I'm not doing that in the summer. I already shared my carmelized fennel; here's my aubergine's "new outfit".
Grilled Eggplant Pizza
(loosely adapted from smittenkitchen)
1 Medium Aubergine, sliced 3/4 inch pieces
1 /2  Chopped Green Olives
1 minced Garlic Clove
2 Sardines
Lots of Melty Cheese
Handful of minced chives
1/4 cup Olive Oil
Sprinklings of Salt
Pizza dough for one medium pizza
Mix oil and garlic and a dash of salt.
Brush the aubergine slices with garlic oil and grill on medium heat for 8 minutes, flipping them over halfway through.
Cut the slices into chunks. Mash sardines into remaining garlic oil.
Roll out dough and brush with plain oil. Grill with lid closed for 4 minutes. Flip over and brush with garlic/sardine oil.
Spread olives and aubergine (that really rolls off the tongue...) and sprinkle with cheese.
Close lid and grill another 4 minutes. The cheese will be melted but not brown, so you can give it a minute under the broiler if the want some crispy bits.
Spread chives and serve.

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