Pizza Today - February 2022 - 36

IN THE KITCHEN
The Italian eggplant is a bit smaller
than Globes and tend to be sweeter.
Graffiti eggplants are also popular
for their purple and white striping.
Depending on your distributor or
direct farm source, you may be able to
tap into other varieties, like Japanese,
Rosa Bianco and even Thai.
No matter which variety you
choose, there are multiple ways to
prepare eggplant, from pan seared,
grilled and roasted to steamed and
pickled. While you can eat eggplant
raw, it is best cooked. And if it's undercooked,
eggplant can taste bitter.
A couple of notes to be aware of
when preparing eggplant: When cutting,
eggplant tends to brown quickly
so be sure you are immersing them
in water or hit the pieces with lemon
juice. Eggplant has a very moist
and spongy texture. Pat dry and salt
before cooking.
There is nothing wrong with going
with traditional eggplant dishes.
Here are a few that you can add easily:
*
Eggplant Parmesan. Make this
as an entrée or a sandwich version.
If you want to market it as a plantbased
option, be sure to substitute the
dairy and egg from the breading and
meal.
* Eggplant Parmesan Lasagna. This
is a great vegetarian option that can
be made ahead and heated to serve.
* Italian Eggplant Rollatini. It's
classic and full of flavor. Rollatini can
be baked or fried.
* Stuffed Eggplant. This a great
canvas to create your own unique
stuffing.
These recipes are all available at
PizzaToday.com/recipes.
Don't limit yourself to the eggplant
standbys. Let's look at a few
menu ideas that could become hits at
your restaurant:
Eggplant Caponata. Think Sicilian
bruschetta. It's a sweet and sour
36 / PIZZATODAY.COM / FEBRUARY 2022
mix of eggplant, tomatoes, celery,
onion, olives, garlic, vinegar and capers.
It's not too far from a ratatouille.
Depending on your crostini application,
this can also be a good vegan
option.
Baba Ganoush. This eggplant dip
rivals hummus and is bursting with
flavor. It's typically served cold with
crostini. You'll also find it served
with blanched or pickled veggies, a
nice twist to a classic Mediterranean
starter. See the Baba Ganoush recipe
below.
Pasta alla Norma. It's another
traditional Sicilian dish that is simple
and makes eggplant shine. It features
your house marinara, roasted
eggplant, basil, red pepper flakes and
ricotta salata or Parmesan with your
choice of pasta.
Eggplant can easily be adapted
into other menu ideas such as salads
and soups, as well. Now, let's talk
pizza application. Remember: with
such a high water content, it's vital
to cook out much of the water before
using as a topping. Eggplant can
easily be roasted in your pizza oven
during prep and held on your make
line. But don't over oil the eggplant or
it will turn into a soggy mess.
Eggplant Parmigiana is one of
the most common versions of pizza.
There are so many other ways to
incorporate eggplant on your pizza
toppings list. Here are some combination
ideas to test in your kitchen:
* Eggplant, caramelized onion, goat
cheese and fresh mozzarella
* Smoked mozzarella, eggplant,
pancetta
* Spinach, mushroom, eggplant and
ricotta
* Eggplant, roasted garlic, mozzarella
and finished with arugula
(tossed with lemon vinaigrette)
* Eggplant, blend of mozzarella,
fontina, Asiago and Parmesan and
finished with basil and hot chili oil.
Now, here are some recipes to try
and adapt for your customers
PLANT-A-BELLO PIZZA
1 10-ounce dough ball
4 ounces goat cheese, softened
2 tablespoons heavy whipping cream
1 tablespoon extra-virgin olive oil
1 eggplant, in thin round slices
1 cup sautéed Portobello mushroom,
sliced
2 tablespoons balsamic vinegar
1 teaspoon minced garlic
4 ounces shredded mozzarella
Arugula
Drizzle of balsamic glaze
Shaved Parmesan
Roast eggplant rounds. Sauté Portobello
with balsamic vinegar until tender.
In a small bowl, mix goat cheese,
heavy whipping cream, minced garlic to
a sauce consistency. Add more cream, if
needed.
Stretch dough to desired size. Spread
goat cheese mix, leaving ¼ inch of
edge. Top with half the mozzarella. Distribute
mushrooms and eggplant evenly.
Top with remaining mozzarella. Bake.
Slice pizza. Finish with arugula and
Parm. Drizzle with balsamic glaze. Serve.
BABA GANOUSH (AKA
EGGPLANT DIP)
1 Eggplant
Juice of 1 lemon
2 cloves garlic, minced
2 tablespoons Tahini
Extra virgin olive oil
2 tablespoons fresh chopped basil
Salt
Red pepper flakes
Crostini
Cut eggplant into 3/4-inch thick
rounds, coat with olive oil and a dash of
salt. Roast until tender. Mix all ingredients,
except crostini, with an immersion
blender until smooth. Serve with toasted
crostini.
DENISE GREER is Executive Editor of
Pizza Today.
http://www.PizzaToday.com/recipes http://www.PIZZATODAY.COM
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