In the food blogger world, we’re often working ahead. Like, I’m currently working on Christmas cookies, as absurd as that sounds on this 80 degree summer day. Sometimes I feel like I’m living three steps ahead, not in the moment, so I was super excited that more than 80% of you were still up for summer recipes when I asked on Facebook this week.
I feel like I’ve missed most of it, honestly. The move chewed up so much of my time that I feel like I’m frantically playing catch up now before school starts. Grilling is something I’m catching up on – we finally got our grill ready to go this week. This was the first thing I made.
This “recipe” is really flexible – it’s more of a method. You can use any vegetables you have on hand. Want it to cook faster? Cut the pieces smaller. Want the veggies to caramelize a little more? Don’t stir as often. Sub the balsamic for fresh Parmesan. Add a nice, crusty loaf of bread and serve it as a meal. So many options!
It can also be served warm, cold, or at room temp which makes it so flexible for potlucks or entertaining.
Balsamic Grilled Vegetables (adapted from Stop & Shop) Serves 6-8 as a side
You know those recipes you have pinned forever and when you finally make them you’re like, why did I wait so long?! This was one of those.
My kids love pizza of all kinds – and I loved the idea of the eggplant – so this was a win all around for us. It was gobbled up in record time.
It is, admittedly, a bit more time consuming than the pizzas I normally make, but it was totally worth the extra effort. The eggplant and garlic combo on pizza is amazing. I can’t wait to make this with fresh-from-the-garden eggplant this summer!
Eggplant and Garlic Pizza (slightly adapted from A Family Feast) Makes 1 12″ pie
1/2 lb. pizza dough at room temp
1/2 eggplant, thinly sliced
1 tsp. salt + additional for sprinkling
1/2 cup flour
1/4 tsp. pepper
Enough vegetable oil to fill a skillet 1/2″
1/3 cup pizza sauce
3/4 cup shredded mozzarella
3 cloves minced garlice
1 tsp. basil
1/2 tsp. oregano
Olive oil, for drizzle
Lay eggplant slices in a single layer and salt liberally. Let sit for 30 minutes, then rinse.
In a shallow bowl, whisk together the flour, 1 tsp. salt, and pepper. Coat each eggplant slice in the flour, shaking off excess.
Heat the vegetable oil in skillet. Fry the eggplant slices for three minutes, flipping once. Remove to a paper towel to drain.
Preheat the oven to 500 degrees. Roll dough out into a 12-14″ circle.
Spread the sauce over the dough and top with 1/2 cup mozzarella. Sprinkle the garlic, basil and oregano over, then lay the eggplant slices on top. Top with remaining cheese. Drizzle with olive oil.
Bake for about 7 minutes, until the bottom of the crust is browned.