Since I have that extra Pesto Rosso (Red Pesto), I suppose eggplant would be a good pair. I don’t know how it would come out, so I made some with diced tomatoes (just in case) as well as several with a combination of red pesto & diced tomatoes.
I personally prefer the tomato base, because it’s juicier and not as oily. H prefers the combo mixture – it has that oomph from sun dried tomatoes. To-meh-to, to-mah-to.
Anyhoo.. we really, really, really love this dish. This is the kind of dish that makes me forget that we are in Angola. The eggplant is very “meaty” and filling and light at the same time. I find the arugula salad is essential in this dish, the sharp peppery taste breaks down the mesh & meatiness of the eggplant. The walnut adds another texture. I also find the chorizo is salty enough that I skip the salt entirely.
EGGPLANT PIZZA WITH ARUGULA WALNUT SALAD
(adapted from Drizzle & Dip)
1 medium eggplant (or 2 smaller ones), sliced 1 cm thick
diced tomatoes – I used tin ones for this
sliced smoke chorizo – I prefer to saute it before using, to release some of its fats
- Preheat oven to 175 C. Line a baking tray with parchment paper.
- Brush the sliced eggplants with some olive oil and grill them on both sides, until they start to char, but not fully cooked.
- Gently place the eggplants on the baking tray. Top it with diced tomatoes, a crack of black pepper and salt (optional), add chorizo, mozarella and grate some parmesan on top.
- Bake for 10 mins, or till the cheese has fully melted.
ARUGULA WALNUT SALAD
1 bunch of arugula, washed and cut off the big stalks – they are bitter and hard to chew
handful chopped walnut
2 tbsp EVOO
2 tbsp red wine vinegar
pinch of salt & black pepper
- In a medium bowl, whisk the olive oil, vinegar, salt & pepper. Taste and adjust to your liking.
- Just before serving, add in the arugula & walnut. Toss to coat the leaves with the dressing and immediately plate.