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
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
1½ tablespoon. fresh lemon juice, divided
3 tablespoons extra-virgin olive oil
½ teaspoon cumin seeds, light crushed with a back of a spoon
1 small shallot, very finely diced
1 large eggplant or 2-3 small ones, cut into ¼ inch-thick slices
3 Tbs. extra-virgin olive oil; more as needed
¼ cup crumbled feta
2 tablespoons fresh mint, chopped
2 tablespoons fresh cilantro, chopped
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.
Combine the shallot with the remaining ½ tablespoon lemon juice and a pinch of salt in another bowl and let sit for 10 minutes.
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
While the eggplant grills, prepare pizza crust according to package.
Top prepared pizza with grilled eggplant slices.
Then top eggplant with the shallots, feta, and herbs.
Whisk the vinaigrette one more time and drizzle it on top.