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Wednesday, February 2, 2011

Roasted Eggplant and Zucchini Pizza with Leeks and Spinach


Exciting things are happening in the world of V.V.!  I have a new apt (a.k.a. NEW KITCHEN) and a new roomate (a.k.a. NEW SOUS CHEF)!!!!  Both are absolutely wonderful and have already aided in creating some unbelieveable meals.  My roomate, Bee, made this incredible wilted spinach salad with roasted sweet potatoes and a warm dijon vinegrette that I can't wait to post!

It seems that Bee and I have done nothing but invite people over to EAT since we moved in and it has been SO MUCH FUN!  We had her family over for a fabulous three course thank-you-for-helping-us-move dinner on Sunday.  I didn't take any pictures but I will DEF post the recipe.  Last night, we had a bit of an impromptu pizza party and wound up with a DELISH blog-worthy combo.

Roasted Eggplant and Zucchini Pizza with Leeks and Spinach
-2 or 3 premade pizza crusts
-1 eggplant, chopped into small cubes
-1 zucchini, also chopped into small cubes
-4 tbsp olive oil
-1 tsp thyme
-2 tbsp vegan butter
-1 leek, washed well (it tends to get sandy between the leaves, rinse em well) and sliced thinly
-1 large bunch spinach, roughly chopped
-3 cloves garlic, sliced
-1/2 cup red wine
-3 cloves garlic
-1/3 cup toasted sunflower seeds
-1 cup chopped parsley
-juice of one lemon
-2 tbsp tahini
-1/2 cup olive oil
-2 large tomatoes, quartered and broiled until soft and mushy

Pre-heat the oven to 375 degrees.  Toss the eggplant, zucchini, thyme, olive oil and a bit of S&P.  Roast the veg in the oven for about 20 min, or until everything is soft and delicious looking.  Set aside.

Switch that oven temp to 400 degrees.  In a skillet, heat the vegan butter over medium highish and saute the leeks until they are wilted and soft (sprinkle them with a little salt and they'll wilt faster).  Then add the garlic and wine and cook until most of the wine is cooked off.  Wilt the spinach into the leek mix then season everything with S&P and set aside.

In a blender, pulse to chop the garlic, seeds and parsley.  Add then lemon juice, tahini, oilve oil and broiled tomatoes and blend until smooth.  If the sauce is toooooo thick, add a tbsp of red wine of two.

TO ASSEMBLE:  Spread a thick layer of sauce onto the crusts and top with roasted eggplant mixture and leek mixture.  Bake in your 400 degree oven for about 8 - 12 min, or until the crust is GOLDEN!



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