This complex little appetizer uses thick eggplant slices as a pizza base. Spoon on a thick sausage and veggie tomato sauce and top with monzarella cheese.
Bottom half 1 eggplant for pizza base
6 oz Sausage
1/4 cup Onion
1/4 cup Carrot
1/4 cup Zucchini
1/4 cup Eggplant
1 cup Tomato Sauce
Black Pepper
Basil or Italian Parsley
Monzarella Cheese
Brown the sausage.
Put oven on broil at 500. Cut the eggplant in half so the round end makes a fat "D." Cut thick (3/4 inch) slices of the round bottom. These will be used for the pizzas and the other half for the sauce.
Finely cube the onion, carrots, zucchini and eggplant for the sauce.
Generously salt the eggplant slices and lightly coat with oil. Place on cookie sheet in oven to broil. Brown one side (4 min), then flip.
Saute the veggies in olive oil. (Start with onion, carrots and eggplant- add the zucchini after a bit.) Add in the sausage and tomato sauce, season with pepper and herbs. It should be a thick, chunky, spoonable mixture. When its all hot, remove the eggplant from the oven and spoon the sauce on top. Sprinkle on some mozarella, pizza like, and put the slices back in the oven until monzarella is browned.
This delicious snack is all about the eggplant! Combined with aromatic sausage and basil, and everyone's favorite toasted monzarella- this is good food.
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