Eggplant Tikka Masala Pizza

Scale

20 Spinach leaves

4 Slices of Naan

2 Roma Tomatoes, diced

1 Roma Tomato, sliced thinly

1 Eggplant, halved and scored

1⁄2 cup Paneer, crumbled

1 Garlic Clove, grated

1⁄2” Ginger, grated

2 TB Tikka Masala paste (can be purchased at Indian or Intl market or Trader Joe’s)

1 TB Cilantro Chutney (can be purchased at Indian or Intl market or Trader Joe’s)

2 tsp salt

olive oil

FOR EGGPLANT
Preheat oven to 400 degrees F
Using 1 tsp salt per eggplant half, rub salt in eggplant flesh and let rest for 15 minutes.
Using room temperature water, completely rinse salt from eggplant and dry with paper towels.
Rub grated ginger and garlic over eggplant halves. Make sure to push fine pieces of ginger and garlic into the scored grooves of the eggplant.
Drizzle with olive oil and place face up on a cookie sheet.
Roast in oven for 40 minutes
Remove from oven and let rest for approx. 5 to 10 minutes to allow steam to escape.
Using a spoon, start from one end of the eggplant and scrape the flesh away from the skin. It will be easy since you have already scored the eggplant.
Chop it into bite size pieces and set aside until ready assemble pizza.
FOR SAUCE
Place diced tomatoes and tikka masala paste in a small sauce pot over medium low heat. Mix once in the beginning, allowing paste to flavor tomatoes.
Let rest over heat for 10 minutes and allow the tomatoes to break down.
Stir once more and reduce pot to a simmer for 5 to 10 minutes more.
ASSEMBLY
Spread 1-2 TB of sauce on each naan bread and then top with 4-5 spinach leaves, followed by 2-3 tomato slices, followed by eggplant and a sprinkle of paneer cheese.
Return pizza to oven at 400 degrees Fahrenheit for 10 minutes. Although paneer does not melt well, the heat will enhance the mild flavor. Remove from oven and drizzle each slice with a bit of cilantro chutney. Enjoy!

Find it online: https://bodyfoodfreedom.com/2012/03/06/eggplant-tikka-masala-pizza/