I am a Middle Eastern girl and this is especially reflected in my diet – I simply adore eggplant and the common ingredients of the region. Almost every meal includes one of these ingredients: zucchini, chickpeas, tahini, parsley, tomatoes, and white cheese. For this pizza recipe, I invite eggplant to the party. A lot of people aren’t a huge fan of eggplant, which I’ve never understood, but if I had to guess, it would be because they simply aren’t preparing it the right way. Eggplant has such a mild taste and strange texture when raw. If cooked incompletely or not seasoned properly, it won’t taste that great. A little salt, olive oil and bake/grill/fry go a long way to taking eggplant from zero to hero. On this eggplant pizza, it shines. Enjoy!
I am a lover of wraps, but not so much of cold-cuts and processed cheese. I do like a little “meat” in many of meals, but that doesn’t necessarily mean meat in on the menu. Denser vegetables like eggplant, mushrooms and beet make for a great replacement in texture and, when spiced just right, taste. Here is a delicious cabbage and beet veggie wrap that’ll satisfy you in more ways than one. Enjoy!