Cooked eggplant can be stored in an airtight container in the fridge for up to two days. Instead of drizzling glaze over rocket, replace with fresh- squeezed lemon juice.
1⁄4 cup olive oil
1 large eggplant (380g), cuti nto 1⁄2cm slices
2 x 25cm fresh pizza bases
1∕3 cup pizza sauce with garlic and herbs
2 tblsps tomato pesto
225g block haloumi, cut into
1⁄2 cm slices
250g punnet cherry tomatoes, halved
3⁄4 cup grated pizza cheese
1∕3 cup grated parmesan Baby rocket, toasted pine nuts and balsamic glaze, to serve
Brush oil over both sides of eggplant slices.
2 Heat an oiled, large, barbecue grill plate over a medium to high heat. Add eggplant in two batches. Cook for about 3 minutes on each side, or until tender. Remove.
3 Place each pizza base on a large oven tray.
4 Cook in a very hot oven (220C) for 3 minutes. Remove.
5 Spread combined sauce and pesto evenly over bases. Top with eggplant, haloumi and tomatoes. Sprinkle with combined pizza cheese and parmesan. Return to oven.
6 Cook, swapping trays halfway, for about 10 to 12 minutes, or until golden. Remove.
7 To serve, top with combined rocket and pine nuts. Drizzle with balsamic glaze.