by Lindsey Proctor, Contributing Writer
When’s the last time you cooked with eggplant? I don’t know about you, but eggplant just isn’t an ingredient I cook with often. I walk past it at the produce section and the lovely dark purple – or even prettier, cream with purple flecks – skin shines and beckons, but I walk past it thinking that the only thing I know to do with it is make Eggplant Parmesan, which we love, but don’t often have time to make, as it is a rather involved recipe.
When Kimi asked us to come up with either a Thanksgiving-related or pizza recipe for this month, pizza was the clear winner for me. Pizza is always the winner for me. Once that easy decision was made, the harder part was coming up with a recipe that would be nourishing, yummy, and different.
I decided I’d develop a veggie crust, so then it was just a matter of deciding which veggie! Cauliflower has already been done numerous times. It’s hard for me to find organic zucchini, (and since it’s on the dirty dozen plus list, I avoid conventional) and I only have access to frozen, which I was afraid would have too much moisture. Then the “ah-ha!” moment came when the my mind jumped to eggplant next, associating it with the zucchini because of the similar shape. Eggplant is on the dry side, and I already knew that the eggplant + tomato + cheese combination works and is something we love. And thus, Eggplant Parmesan Pizza was born!
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