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Chargrilled eggplant, ricotta and rocket pizzas
Chargrilled eggplant, ricotta and rocket pizzas
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Prep Time:
5 minutes
Cook Time:
25 minutes
Total Time:
30 minutes
Elevate homemade pizzas with gourmet flavors that are both delicious and simple to make.
Ingredients:
  • 2 medium (about 300g each) eggplant, cut into 1cm-thick rounds, degorged if desired (see note)
  • Olive oil, for brushing eggplant
  • 6 pitta bread pockets
  • 160g (1/2 cup) tomato paste
  • 150g ricotta
  • 1/2 bunch (40g loose) rocket, washed, dried
  • Ground black pepper, to taste
Instructions:
  • Preheat oven to 200°C and a chargrill on high heat.
  • Coat eggplant slices with olive oil and grill until charred on one side. Brush with more olive oil, flip, and grill until charred on the other side. Repeat with remaining slices.
  • Lay out the pitta bread pockets on a baking tray, spread them with tomato paste, then add the charred eggplant and ricotta evenly. Bake in a preheated oven for 15 minutes until the cheese turns lightly golden and the pizzas are heated through. Once done, take them out, top with rocket, and sprinkle with pepper. Serve immediately for a delightful meal.

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