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!

Here to glow:

Eggplant: lowers LDL (bad) cholesterol with its chlorogenic compound, is anti-carcinogenic due to its antioxidant nasunin content, is a great source of dietary fiber, protects against colon cancer, and is a great source of vitamin A, B vitamins, folate and vitamin C.

For the full eggplant pizza recipe, please check it out @Greatist.

Bon Appetit!

xo Aylin

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