Make some vegan Wonton soup with homemade wrappers and wontons for the Chinese New Year! Try it!
Julia Child’s Eggplant/Brinjal Pizzas (Tranches d’aubergine á l’italienne)
Eggplant and cheese in a delicious pizza that is unique. Try it.
For Pizza, I have my girls and their father too for that matter drooling. So when I said Piazza they were thrilled.
The first one I Baked was Julia Child’s Eggplant/Brinjal Pizzas (Tranches d’aubergine á l’italienne).
Not that they were happy Hubby quietly ate, elder one tasted and the younger one refused.
Julia Child’s Eggplant/Brinjal Pizzas
So don’t know if I will be making the Tranches d’aubergine á l’italienne again but if I do I will be increasing the spice quotient. This I made as a snack but can be made as an appetiser for a party.
I just happened to choose Pizza as my theme for BM and then kept wondering what to make. When tagged me on Pinterest with her pizza board. I was in pizza heaven. Julia Child’s Eggplant/Brinjal Pizzas (Tranches d’aubergine á l’italienne) that Pari had pinned kept beckoning me. Thanks to two huge brinjals that my father had brought.
Eggplant/Brinjal Pizzas
Pizza need not be the regular dominos fare. This can be pizza too. Not much appreciated at home.
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Servings: 4
Calories:
Ingredients
- 1 Brinjal I used the big one that we use to make bharta
- 1 Tablespoon Salt
- 2 Tablespoons olive oil for brushing
- 2 Teaspoons Italian seasoning
- 10 basil leaves cut into chiffonade strips or long strips (optional)
- ⅓ Cup Parmesan cheese
- ⅓ Cup Mozzarella
- Chilli flakes for sprinkling
- a!For the Sauce:
- 2-3 Teaspoons olive oil
- 3 Nos. Garlic cloves very finely chopped
- 2 Cups Tomatoes peeled and diced
- ½ Teaspoon Italian seasoning
- ¼ Teaspoon Oregano
Instructions
- Make ¾ inch thick slices of the brinjal.
- Apply salt and put the brinjal slices on a kitchen napkin. The salt will marinate and remove the water content in the brinjal.
- After about 30 minutes the brinjal needs to be baked at 190°°C so preheat the oven after 15 minutes.
- Make the sauce as the brinjal is marinating.
- Heat the olive oil and sauté the finely chopped garlic. Do not let it brown.
- Add the tomatoes, Italian seasoning, and oregano and let the sauce cook on low flame until the sauce thickens. Using the fork mash the tomatoes with a fork as it cooks.
- Use water a few tablespoons at a time as the sauce cooks, keeping it hot by simmering at very low heat until it is needed.
- After 30 minutes, wipe the brinjal dry. Grease a baking pan arrange the brinjal slices on it.
- Brush the tops of the brinjal with olive oil, and sprinkle with dried Italian seasoning.
- Roast the brinjal about 25 minutes at 180°Cor till the toothpick pierced in the centre goes in through and through. The slices should not become mushy and lose their shape.
- When brinjal is done remove brinjal from the oven if you have the option to broil, turn it on else like me bake.
- To assemble the slices spread a few tablespoons of sauce on the top of each brinjal slice, sprinkle with thin basil slices (if using) and top with a generous amount of cheese.
- I baked at 180°C till the cheese melted took about 10 minutes (I think).
- Serve hot, with red chilli sprinkled on top.
Notes
Next time I will do the roasting of the brinjals on the gas on a Tawa/skillet. I will have better control and will take lesser time.
Tried this recipe?Mention @themadscientistskitchen or tag #themadscientistkitchen!
Shobha Keshwani says
A very unique recipe and a treat for brinjal lovers. We can serve small roundels as a snack also. Good share.
ArchanaPotdar says
Thanks, Shobha.
Mina Joshi says
This is a new version of pizza – in fact healthy version. We love aubergines so this wouldgo down well with my family.
ArchanaPotdar says
😀 lucky you!
Mayuri Patel says
Brinjal Pizza is a delicious and healthy way to enjoy both eggplant and pizza flavours. I occasionally make it but hubby is not a huge fan of it. In fact during our trip to Italy, eggplant pizza was a common vegetarian option.You’re tempting me to make it as soon as my fasting gets over.
ArchanaPotdar says
Make I want to see your pictures.
Jayashree T.Rao says
Interesting pizza recipe with egg plant. Now, this is a unique and creative pizza. Would love to taste this one sometime
ArchanaPotdar says
Thanks.
Linsy Patel says
I make it with Zucchini too, when you are on gluten free diet, vegetable pizza help great. Prefect way to enjoy summer bounty
ArchanaPotdar says
😀 thanks, Linsy.
Sujata Roy says
Loved this easy and unique recipe. I love brinjal in any form. Brinjal pizza is definitely healthy than normal pizza. Pizza looks absolutely delicious. I will try it soon.
ArchanaPotdar says
😀 thanks, Sujata.
Priya Vj says
Baingan wala Pizza sounds so yumm and delicious. I liked the idea of serving as small portion sized bites loaded with veggies ,herbs and cheese .easy to pop into and relish.
ArchanaPotdar says
😀 thanks.
Chef Mireille says
what a healthy gluten free pizza. Thanks for the idea – it is so ingenious!
ArchanaPotdar says
Thanks, Mir.
Usha Rao says
Brinjal is so versatile, you can transform it into any form in almost all the cuisines. Pizza looks so good. This was my dinner last night as I had to fix just for myself. Loved it!!
ArchanaPotdar says
😀 Thanks, Usha.
Sujata Roy says
Eggplant pizza looks super tempting. Eggplant hater people will also love these pizza. Loved this easy and hassle free recipe. I will surely going to try it.
ArchanaPotdar says
Thanks, Sujata.
Rinku says
Love the idea of pizza flavors over eggplant. A little more healthy, and sounds absolutely delish.
ArchanaPotdar says
😀
neha says
This is such a great low calories pizza. A good way for kids to have eggplant without any fuss. This seems to be a great appetizer . Will try to include this in our menu. Great post.
ArchanaPotdar says
Thanks, Neha.
Seema Sriram says
Wow! recreating Julia child’s recipe is certainly nerve-wracking. Your execution of this eggplant pizza is perfect. love it.
ArchanaPotdar says
Thanks, Seema.
Kalyani says
personally I would love this Piazza over the everyday Pizza (but that’s just me)! I had Made it long ago for BM and now its beckoning me to make it again!