I feel the same way every year, but this is really just the best time to eat. Perfect tomatoes, beautiful eggplant, vibrant lettuce and greens, sweet corn, tender berries, juicy melon, tart stone fruit and so many other bountiful vegetables are at their peak. My kitchen has been a very happy place this week as I try to cook as much as possible.
As it is apparent from this recipe, eggplant and tomatoes are my absolute favorites. I have a big list of recipes that I have to make for it to truly feel like summer, and eggplant pizza is always on there. I’ve made many iterations (two great versions are in that link), but I especially love this one with the sauce replaced with juicy, tangy, and sweet cherry tomatoes plus the briny contrast of olives.
My Potter Hill share this week was eggplant, beets, savory, tomatoes, cherry tomatoes, lettuce, onions, cucumbers, and coriander. I used one of the eggplant and some onions in a noodle dish with coconut broth from Dinner (my perennial favorite). There was no cilantro left at the grocery store when I went shopping, so I just subbed the coriander from the share in (it was going into a spice paste) and it worked great. I made lamb meatballs with the last onion and paired them with a yogurt dill sauce and a cucumber and tomato salad (from, you guessed it, Dinner). If you’ve craving cooler weather you could use the beets and any leftover carrots from last week in roasted root vegetable bowls. Lettuce, tomatoes, and cucumbers could all go into this Greek-inspired salad I made last summer.
Roasted Eggplant, Cherry Tomato, and Garlic Pizza with Olives and Savory
This is my go-to pizza dough recipe, and I usually sub half of the white flour for wheat. It is a very wet pizza dough which I spread it on a Silpat on a baking sheet and cook it on the lowest oven rack. If this is your first time making pizza dough, I suggest this recipe for a slightly easier to work with dough. I often use pizza making as a chance to use up any random cheese I have in the fridge, so feel free to try others than I listed here.
- 1 pizza dough, storebought or homemade (see note)
- 10 ounces eggplant (1 small), chopped
- 12 ounces cherry tomatoes, halved
- 4 cloves of garlic (do not remove the paper)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 2 ounces kalamata olives, chopped (about 1/4 cup)
- 2 teaspoons minced savory
- 4 ounces shredded mozzarella cheese
- 4 ounces crumbled goat cheese
- Red pepper flakes (optional)
Preheat your oven to 400F. Place the cherry tomatoes, eggplant, and garlic cloves on a baking sheet and toss with the olive oil. Bake for 15 minutes, stir, and bake for another 10 until the eggplant is soft and the cherry tomatoes have shriveled a bit. Remove from the oven and let cool slightly. Turn the oven up as high as it will go (mine goes to 550F).
While the tomatoes, etc. are roasting spread your dough on a baking sheet (I like to use a Silpat, or you could use parchment paper).
Peel the garlic cloves and chop. Build your pizza starting with the roasted cherry tomatoes, eggplant, and garlic, then the olives and savory, topped with the mozzarella and goat cheese.
Place your pizza in the oven on the bottom rack and cook for 10 minutes. The top should have nicely charred bits and the bottom should be crisp. Remove from the pan and place on a cutting board. (If you are using a Silpat you will need to peel it off before cutting. I just tuck one end under and pull it to the other side. It helps to have someone else hold the pizza put.) Cut and serve with red pepper flakes.