Monday, August 1, 2011
I love summertime when the garden is just bursting with vegetables and we have something fresh every night. This year to help us stay on our primal plans we planted (or I guess I should say my husband planted) a lot more than usual and he tried a bunch of new things to give variety to our diet. So when he came to me with 3 beautiful eggplants, I was pleased, but had no idea what to do with them. I'd heard of Eggplant Parmigiana, but since we don't do grains I was looking for something I didn't have to bread (although the few things I've breaded in Almond meal have been divine). So last night we tried Eggplant Pizza. I cut the eggplants length wise about 1/2 and inch thick. Then I broiled them on one side until they were lightly brown. I flipped them and added pizza sauce and mozerella cheese and broiled till the cheese was bubbly and lightly browned. The result was perfect. The kids were not as convinced, but once I told them they had to eat it or else, it actually went down well. I think the name just through them off. I even heard a comment that we could have it again. We will because I loved it and maybe next time I will add other pizza toppings to make it seem more like a real pizza.