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Thursday, June 14, 2007

Goat Cheese Pizza with Roasted Peppers


It was too hot to cook tonight, even after a long swim. The sudden heat wave took me by surprise and I burnt my feet on the concrete as I ran to the pool.

The house stays cool during the day, but by 7pm it was baking. So, I let someone else do the cooking, and simply enjoyed eating this delicious Goat Cheese Pizza with roasted peppers, grilled Japanese eggplant, and caramelized onions. Having subsisted the whole day on half a breadstick, it tasted really good. Saw the first organic eggplant at the Farmers Market today. Favorite eggplant recipes, anyone?

9 Comments:

Blogger Holler said...

That looks great! You have the same taste in pizza topping as I do. Good photo!

3:17 AM  
Blogger Lydia said...

I've never tried making it, but there is a spicy eggplant dish that we often get when we go out for dim sum that is completely delicious. Just steamed eggplant in chili paste, a touch of soy, and that's it.

4:11 AM  
Anonymous sam from london said...

what's a japanese eggplant? is it different to a mediterranean one for example?

great site by the way...especially the english food section :) i'm a voracious omnivore, but i really like the way your site isn't trying to ram a message down my throat, just treating the food as food, not a political statement.

well done, delicious food :D

4:54 AM  
Anonymous gilly said...

Fantastic, Catherine! Roasted veggie pizza has now become a hands down favourite in our household!

5:09 AM  
Anonymous gaja said...

That pizza looks wonderful! My favorite eggplant recipe is Nigella Lawson's Griddled Aubergines with Feta, Mint and Chili (from Forever Summer). I make huge platters of it, along with tomato and cannellini bruschetta for easy summer entertaining.

5:37 AM  
Blogger winedeb said...

Our favorite pizza also! Love that goat cheese on it! We like to grill eggplant with lots of other veggies (whatever is in the frig) and then make a grilled veggie lasagna!

2:46 PM  
Blogger margaret said...

Favorite eggplant recipe ... baba ganoush, hands down.

5:45 PM  
Blogger Catherine said...

Winedeb- good idea! I should think about efficiencies!

Margaret - love your photos! Do you have a baba ganoush recipe you'd like to share? I have to confess I've never made it myself.

gaja - love that Nigella cookbook! the watermelon, olive, and feta salad is incredible!

sam - a japanese eggplant is a small, long, thin eggplant vs the more eggshaped larger kind. thanks for your comment. while my "mission" is to promote easy to make, healthy vegetarian food, I'm not trying to "convert" anyone. I think vegetarian food is often thought of as some kind of compromise, but I try to show it's just another approach that can be wonderful without a sense of denial.

Lydia - I love dim sum! I'll have to look into this.

holler - I love pizza - so many wonderful ways!

8:38 PM  
Anonymous organic_cook said...

Here's one of my favorite original recipes for eggplant, using all organic ingredients if possible. Try it and post how you like it. Thanks.

Lemon-Eggplant Treats (Serves 2)
******************************************************
Ingredients:

1 small eggplant (peeled)
½-inch slice red onion
Extra virgin coconut oil
Sea salt-herb blend
Pepperman pepper blend
Mama Garlic herb blend
Oregano
Juice of ½ lemon
Chunk of provolone cheese
1 handful of cashew nuts


********
Slice the eggplant into quarter-inch slices.
Brush one side with coconut oil, and sprinkle it with the sea salt-herb blend, Pepperman, Mama Garlic, and oregano.
Dice the red onion, and brush with extra virgin coconut oil.
Cut the provolone cheese into pieces.
Chop the cashew nuts.
Heat a frying pan on high for two minutes.
Place the eggplant (seasoned side down) and onion into the pan.
Squeeze half of the lemon juice onto the eggplant.
Cook for three minutes, then turn over.
Squeeze the other half of the lemon juice onto the other side of the eggplant, and cook for two more minutes.
Place the provolone cheese on top of the eggplant, and sprinkle with the cashews.
Cook for another minute or two, until the cheese melts.

This is a simply spectacular side dish that will make your mouth water. Double the recipe, and it’s a meal in itself.

************************************************************************
From "Organic Cooking: Eating Well: 300 Simple Organic Gourmet Recipes for a Healthier Life."
www.OrganicCookingBook.com

9:17 PM  

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