Grilled Pizza With Grilled Eggplant and Cherry Tomatoes Recipe

Name: Grilled Pizza With Grilled Eggplant and Cherry Tomatoes Recipe
Ingredients: 1 large or 2 long Asian eggplants, cut into rounds 3/4¾ -inch thick rounds; Vinaigrette dressing; Extra virgin olive oil (about 3 tablespoons); Salt; 3 10-inch pizza crusts (1 recipe); 3/4¾ cup marinara sauce; 1 box cherry tomatoes, cut in half along the equator; Hot red pepper flakes; 1 tablespoon fresh thyme leaves or dried oregano; 3 ounces crumbled feta, 2 ounces freshly grated Parmesan, or 5 ounces mozzarella, shredded if fresh, sliced if low-moisture; 1 bunch fresh basil, torn into pieces or cut into wide strips if the leaves are big

cooking.nytimes.com

The grilled eggplant slices are equally good on their own, or use them instead of crusts for “eggplant pizzas” (see variation below) The slices have to be thick, so that you get a creamy interior...

View full recipe on cooking.nytimes.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at cooking.nytimes.com.

Share this recipe:

Ingredients

1 large or 2 long Asian eggplants, cut into rounds 3/4¾ -inch thick rounds
Vinaigrette dressing
Extra virgin olive oil (about 3 tablespoons)
Salt
3 10-inch pizza crusts (1 recipe)
3/4¾ cup marinara sauce
1 box cherry tomatoes, cut in half along the equator
Hot red pepper flakes
1 tablespoon fresh thyme leaves or dried oregano
3 ounces crumbled feta, 2 ounces freshly grated Parmesan, or 5 ounces mozzarella, shredded if fresh, sliced if low-moisture
1 bunch fresh basil, torn into pieces or cut into wide strips if the leaves are big