Author Notes
This is a recipe that my husband & I came up with last summer when we had a "bumper" crop of eggplant. It has become a family favorite! For those wanting recipes that are low carb, low fat, gluten free and great tasting! —Leslie
Ingredients
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1
large eggplant
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1 teaspoon
salt
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4 pieces
of turkey bacon (can use pork if desired)
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2 teaspoons
minced garlic
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4 tablespoons
chopped shiitake mushrooms
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4 tablespoons
chopped green onions
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4 tablespoons
chopped black olives
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1/2 cup
Asiago shredded cheese
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2 tablespoons
extra virgin olive oil
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4 tablespoons
pizza sauce
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1 tablespoon
balsamic vinegar
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1 tablespoon
dried or fresh oregano
Directions
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You can peel or not peel your eggplant - your preference. Slice into 1/2 inch thick slices. Lay on a paper towel and sprinkle salt on to remove any bitterness. Let sit for 15 minutes. Pre-heat your grill - indoor or outdoor
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Chop turkey bacon into small pieces and brown. Add your 2 cloves of garlic (chopped), drain and set aside.
Chop green onion, mushrooms, and black olives. Set aside.
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Mix olive oil and balsamic vinegar in a small bowl. Brush onto one side of the eggplant. Place the eggplant slices on the grill (I use a vegetable grill platter on my gas grill) - side down of what has the oil mixture on it. Then brush the other side with the oil/vinegar mixture. Let brown for about 5 minutes on low. Then flip.
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Spoon a small amount of pizza sauce on each eggplant slice. Now add your pizza topping ingredients. As these are individual pizzas you can mix & match the ingredients to your family/guests' preferences. Sprinkle small amount of oregano on each pizza and then sprinkle on 1 TB Asiago cheese. Close the grill for 5 minutes to let bottom brown and cheese to melt.
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**you can add other favorite pizza ingredients to your liking**
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