Name: Eggplant, Haloumi and Tomato Pizzas
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: 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

Eggplant, Haloumi and Tomato Pizzas

A delicious vegetarian pizza.

Serves 4

Prep

20M

Cook

15M

Total

35M

Skip to Recipe

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.

Ingredients

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

Method

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.

Kerrie Worner

Jane Hallett