Salutations! It’s been quite a while since I last posted. Graduate student life has been quite busy on top of hosting my siblings for their Stampede visit and then flying to Toronto for their wedding. In the midst of it all, I had to give blogging a rest as I tended to other things, but I’m glad I found some time to dive back in.
I’ve been in Toronto for the past 3 weeks enjoying time with my family and friends. It’s been so nice to be back; I didn’t realize how much I’ve missed the 6ix until I engulfed myself back in it. Life is quite different here than in Calgary, and while I find pros and cons to both cities, I’m a Toronto girl and my heart will always be here. Cheers to that!
I made eggplant pizzas a while back on a whim, and was pleasantly surprised at how tasty they came out. Since then, I’ve made them a few more times and am drawn to this recipe as it’s super easy, healthy, and can be made different each time. It’s easily made vegan with the exclusion of cheese or substitution for a vegan cheese. Topping combinations are endless; so have fun with it!
- 2 eggplants
- 1 can tomato paste
- onions, sliced
- mushrooms, sliced
- ½ cup feta cheese, crumbled
- fresh basil, chopped
- salt & pepper, to taste
- Preheat oven to 400°F (200°C).
- Grease a baking tray with your choice of oil (I used coconut). Slice eggplants into rounds about 1 inch thick & arrange in one layer on tray. Sprinkle with salt & bake for 20 mins.
- While the eggplant cooks, prep the toppings. Slice the onions & mushrooms, chop the basil, & crumble the feta cheese. You can also use other combinations of toppings, these are just my favourite.
- Remove eggplant from oven & turn on the broiler. Spread tomato paste over each eggplant slice and top with onions, mushrooms, & feta cheese. Sprinkle with salt & pepper to taste. Place tray back in oven for 3-4 minutes; watch to melt, but not burn the cheese.
- Remove from oven, let cool for 5 mins, & top with fresh chopped basil. Enjoy immediately while hot!