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Greek Eggplant Pizza

Greek Eggplant Pizza

This Greek Eggplant Pizza is a healthy vegetarian dish that is so tasty you won’t remember that you’re missing meat!

This would be perfect for meatless Mondays!

I’ve had this dish at least 15 times at a local Greek restaurant when we briefly lived in North Carolina. I am one of those people who like to order something different from the menu every time I go out to eat. So, having it more than a few times it must be favorite and I am a meat eater!!

From first glance you will notice this isn’t your typical “pizza,” this pizza does have all the basics though: crust = pita bread, sauce = hummus, cheese = feta, and toppings = eggplant and Greek salad.

Sweating out the Eggplant is longest part of the recipe. Don’t be nervous about it, slice the eggplant top them with salt and watch the sweating begin. Once it is done give it a rinse and pat dry.

Then you are off to grilling the eggplant on a grill plate or outdoor grill.

This is how you layer the pizza: grilled pita, hummus, eggplant…then the Greek salad with feta!

Greek Eggplant Pizza

  • Prep Time: 35m
  • Cook Time: 15m
  • Total Time: 50m
  • Serves: 4

Ingredients

  • 1 Eggplant
  • 2 tbsp. Salt (For salting eggplant)
  • 8 Black Olives (Optional)
  • 1/3 c Feta Cheese
  • 1/4 c Italian Dressing
  • 1/3 c Red Onion
  • 1/2 c Cucumber
  • 1/2 c Tomatoes
  • 4 c Romaine Lettuce
  • 3/4 c Roasted garlic hummus
  • 4 Pita bread or NAAN
  • 2 tsp. Ground Pepper

Instructions

  1. First slice your eggplant long ways and lay them out on a wire cooling rack. Salt both sides of eggplant and let them sweat for at least 30 min.
  2. To make the salad: In a medium size bowl mix lettuce, tomatoes, cucumbers, feta; set aside.
  3. Eggplant: Rinse off salt and water and pat dry with paper towels. Then drizzle olive oil, pepper on both sides. Grill eggplant for 5 to 6 per side.
  4. Grill Pita 1 to 2 minutes; then flip pita bread and then spoon hummus on pita bread while still on grill to warm. Add grilled eggplant and place pizza on plate.
  5. Add Italian dressing to salad and toss. Then add salad on top of eggplant and top it with 2 olives.
Cooking with Zest

 

 



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