Eggplant and Cheddar Pizza


Orange Marmalade Cookies

Image source: eatingbirdfood

Ingredients

  • Brinjal/Eggplant (2 big pcs)

  • Tomato Rosemary Sauce (1-2 cups)

  • Garlic, minced (2 cloves)

  • Onion, sliced (1/2 pc)

  • Baby Spinach (2 cups)

  • Farm House Cheddar Cheese, shredded (3/4 cup)

  • Olive Oil (2 tbsp)

  • Oregano, chopped (1/4 cup)

  • Crushed Chilis, to taste

  • Sea Salt, to taste

  • Black Pepper, to taste

: available in Tall Tree Organic Subscription

Method

Serves 2

  1. Preheat the oven to 200C.

  2. Slice the eggplant lengthwise about ¼ of an inch thick and brush a little olive oil on both sides and place in baking dish. Add salt and pepper and place in the oven for 7-10 minutes until it starts getting hot.

  3. Meanwhile in a skillet add ½ tbsp of olive oil and saute the garlic and onions for about 3 minutes till soft. Add salt, pepper, tomato rosemary sauce and baby spinach and cook for another 2 minutes till the spinach wilts.

  4. Remove the eggplant from the oven and top each with the skillet mixture adding the shredded cheddar on top along with the oregano and place in the oven for another 5 minutes until the cheese melts.

  5. Plate and garnish with crushed chilies. Serve and Enjoy!

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