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Garlicky eggplant pizzas

Name: Garlicky eggplant pizzas
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Ingredients: 500g eggplant, cut into 3cm pieces; 1/2 cup (125ml) olive oil, plus extra to serve; 4 garlic cloves, finely grated; 1 bunch garlic chives (substitute chives), finely chopped; 1/2 cup (140g) tomato paste; 4 Lebanese flatbreads; 2 tsp sumac; 200g haloumi, thinly sliced; 200g mixed heirloom tomatoes, thinly sliced; 2 balls buffalo mozzarella, torn; 1 bunch baby rocket or wild rocket; 1 tbs lemon juice

1 rating

05m

15m

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by Sam Parish (Coutts)

SAM PARISH (COUTTS), CHEF

Mar 13, 2018

Pizzas this good in 15 minutes? You better believe it.

500g eggplant, cut into 3cm pieces
1/2 cup (125ml) olive oil, plus extra to serve
4 garlic cloves, finely grated
1 bunch garlic chives (substitute chives), finely chopped
1/2 cup (140g) tomato paste
4 Lebanese flatbreads
2 tsp sumac
200g haloumi, thinly sliced
200g mixed heirloom tomatoes, thinly sliced
2 balls buffalo mozzarella, torn
1 bunch baby rocket or wild rocket
1 tbs lemon juice

Method

1.

Preheat oven to 250°C. Grease 4 pizza trays or 2 large baking trays.
2.

Place eggplant in a microwave-safe bowl, cover with plastic wrap and microwave on high for 5 minutes or until tender. Add 1/3 cup (80ml) oil, garlic and half the garlic chives, and toss to combine. Set aside.
3.

Divide tomato paste among flatbreads and, using the back of a spoon, spread to edges. Sprinkle with sumac and scatter over haloumi. Divide eggplant mixture among flatbreads and use a fork to gently squash.
4.

Bake, swapping top and bottom trays halfway, for 10 minutes or until haloumi is melted and eggplant is lightly charred. Top with sliced tomato, torn mozzarella and rocket. Combine lemon juice, remaining chives and remaining 45ml oil, and spoon over pizzas to serve.