Grilled Eggplant Pizza

Grilled eggplant topped with with lots of herbs and a lemony garlic vinaigrette on a cauliflower pizza crust

Simple, Flavorful and Satisfying!

This simple pizza was inspired by an absolutely divine Grilled Eggplant side dish from Fine Cooking. My husband and I love eggplant so we decided to turn into a meal.

It is simply a cauliflower pizza crust, topped with grilled eggplant, then topped with lemony shallots, feta, fresh mint and cilantro and drizzled with a lemony-garlicky-cumin vinaigrette.

The combination was fresh, flavorful and so satisfying!

Remember you can use affiliate code “healthyGFfamily” for 10% off any order over $50 at califlourfoods.com.

Scroll down to see the recipe.

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Recipe

Grilled Eggplant Pizza

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Prep time

20 mins

Cook time

10 mins

Total time

30 mins

Grilled Eggplant topped with lots of herbs, feta and a lemony garlic vinaigrette a cauliflower pizza crust. Eggplant seasoning adapted from Fine Cooking.

Author: Healthy Gluten-Free Family

Recipe type: Dinner, Sides

Cuisine: Gluten-free, Vegetarian

Serves: 1 pizza

Ingredients

1 Cauliflower pizza crust or gluten-free pizza crust of your choice. (We used Califlour Foods)

Lemony Garlic Vinaigrette & Lemony Shallots

1 small clove garlic, minced
Kosher salt
1½ tablespoon. fresh lemon juice, divided
3 tablespoons extra-virgin olive oil
½ teaspoon cumin seeds, light crushed with a back of a spoon
Pinch cayenne
1 small shallot, very finely diced

Eggplant

1 large eggplant or 2-3 small ones, cut into ¼ inch-thick slices
3 Tbs. extra-virgin olive oil; more as needed
Kosher salt.

Toppings

¼ cup crumbled feta
2 tablespoons fresh mint, chopped
2 tablespoons fresh cilantro, chopped

Instructions

Lemony Garlic Vinaigrette

In a liquid measuring cup, add minced garlic, sprinkle with salt, and mash into a paste with the back of a spoon. Add 1 tablespoon of the lemon juice let sit for 10 minutes.
Whisk the olive oil, cumin, and cayenne into the garlic mixture. Season to taste with salt and additional cayenne if desired.

Lemony Shallots

Combine the shallot with the remaining ½ tablespoon lemon juice and a pinch of salt in another bowl and let sit for 10 minutes.

Grilled eggplant:

Brush both sides of the eggplant slices with olive oil and season with salt. Place eggplant on a grill tray and grill over medium high heat until golden-brown grill marks form, 3-4 minutes. Turn the eggplant and grill until tender and grill marks form on the second sides, approximately 3 to 4 minutes more. (The interior should be grayish and soft rather than white and hard). Alternatively, use an indoor grill pan, 3-4 minutes each side.

Cauliflour Pizza Crust