1/2 medium eggplant
Slice eggplant into rounds about 1/4 inch thick. (You should get at least 8 slices.) Put in bowl and add salt and cold water to cover. Let rest 5 to 10 minutes, then drain the eggplant slices and dredge them in the flour on both sides.
1 teaspoon salt
1/2 cup flour
1/4 cup vegetable oil
2 6-inch naan or pita breads, or pizza crusts
1 tablespoon olive oil
1/4 cup crumbled feta cheese
2 tablespoons chopped fresh mint or 1 teaspoon dried
2 tablespoons chopped fresh parsley
pinch dried oregano
2 green onions, finely chopped
1 teaspoon drained capers
3 black olives pitted and chopped
3 cloves garlic, thinly sliced
1 small tomato, finely diced
In a large frying pan, heat vegetable oil on high heat for 1 to 2 minutes, just until it's about to smoke. Fry first side of the dredged eggplant slices for 1 to 2 minutes; reduce heat to medium-high, turn eggplant over and fry another 2 to 3 minutes until the slices are soft and beginning to crust. Remove eggplant from pan and let them drain on a paper towel.
Lightly brush both sides of the naan breads with olive oil and place on a baking sheet. Top evenly with crumbled feta cheese, then with the mint, parsley, oregano and green onions. Arrange eggplant slices in single layer (about 4 per pizza), then scatter capers, olive bits and garlic slices over the eggplant. Lightly dust each pizza with a little cayenne.
Bake for 18 to 20 minutes until the bottom of the crusts are crisp. Remove from oven, cut into quarters and garnish with diced tomato. Serve immediately.
NOTES : Serves 4 as an appetizer or 2 as a main course
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