Julia Child's Eggplant Pizza

Friday, 16 August 2013
Since I'm eating only vegetarian dishes for the next two and a half months (some fish occasionally), I've been tried some new recipes. Julia Child's Eggplant Pizzas are delicious. You can read the full recipe here. They are also easy to make! 


I purchased a medium-sized eggplant and cut it into 3/4" discs. 
I then pre-heated the oven to 375F and while it was heating, I salted the eggplant slices and let them rest. You'll see tiny beads of water come to the surface of the discs which you'll pat off with paper towels.
I then sautéed petite diced tomatoes with garlic and red onion in extra virgin olive oil and kept it hot, adding 2T tomato paste and stirring. 
After letting the eggplant rest, I brushed it with olive oil, salted it and added my own dried oregano, rosemary, salt and pepper.
Put it in the oven for 25 minutes.
After 25 minutes, take the eggplant out and switch the oven setting to broil. 
Top each disc with the tomato "sauce," fresh, sliced basil and low fat italian cheese mix. 
Put the eggplant back in to melt the cheese. 

Delicious! I'm such a huge Julia Child fan because she was ahead of her time, independent and such a hard worker. It was a thrill to recreate the dish. 

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