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