Grilled eggplant cheeseless pizza

Yield: 15 servings

Measure Ingredient
2½ kilograms Pizza dough
2 kilograms Eggplant sliced
500 grams Red onions sliced
200 grams Sun dried tomato
200 grams Cilantro
1½ \N Litres tomato sauce
700 grams Fresh spinach
50 grams Garlic
50 millilitres Olive oil

Giuliano Gasali of the Grand Formosa Regent Hotel Taipei.

Panfry eggplant with garlic and olive oil. Spread pizza dough, top with tomato sauce, then eggplant, sundried tomatoes, fresh spinach, red onions and cilantro. Cook. Serve with herbed mustard vinaigrette on side. Source: Given to share with the express permission of Chef de Cuisine

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