HEYYYYY! It’s been such a crazy week. I found myself at the end of my summer classes (adult education is the best) and then jumping back into new projects. I had the chance to dabble with eggplant. I’ve been getting some really beautiful eggplants from my CSA, Local Roots. When I say beautiful I mean soooo beautiful. I wanted to create something a bit more unexpected with my eggplant this year. In the past, I’ve explored some more classic recipes, but this year I wanted to try something a little crazy. So at first I set out to make a pizza using a babaganoush base that was also lactose free. Ok I tried it but like let’s be real pizza is just not really pizza without cheese. So I made this recipe again and threw some mozzarella on it.
*Also I won’t lie, I had to search around for the right babaganoush recipe. I might’ve melted with a lot eggplants to find it, but I finally found what I think was the right one*
The second time I made this, I really just threw lots of odds and ends on my pizza. If there’s one thing I learned from Mary-Kate and Ashley’s Pizza Party Sleepover, it is that pretty much anything goes on a pizza and tastes amazing… even fish and chocolate sauce. Ok not really. But trust lamb, roasted potatoes, chillies, and baba ghanoush is delightful.
SPICY LAMB BABA GHANOUSH PIZZA
- 1 tbsp olive oil
- 1 long red chili pepper, sliced
- 1 green pepper, sliced
- 3 garlic cloves, sliced thin
- 3 small potatoes, sliced
- 2 tbsp oregano leaves
- sea salt and black pepper
- 1 store bought pack of pizza dough
- 1 lamb sausage, cases removed and formed into balls
- 6 oz mozzarella ball
- 1 cup arugula for garnish
baba ghanoush (Jamie Oliver’s recipe):
- 3 medium aubergines
- olive oil
- 2 cloves of garlic
- 1 tablespoon tahini
- ½ teaspoon chilli powder , optional
- 1 teaspoon cumin
- extra virgin olive oil
- 2 lemons
- Preheat the oven to 350° F
- On a cutting board, cut the eggplants in half lengthways.
- Score the flesh sides in a crisscross pattern, making sure you don’t cut through the skins.
- Drizzle with 2 tablespoons olive oil, then toss to coat.
- Arrange on a baking tray, flesh-side facing up, then bake in the oven for around 45 minutes, or until soft.
- Remove the eggplant from the oven, then leave aside to cool.
- Peel and roughly chop the garlic, then place in a food processor.
- Add the tahini, chilli powder, cumin, 2 tablespoons extra virgin olive oil and the eggplant, discarding the skin.
- Cut the lemons in half. Squeeze in the juice.
- Secure the lid and blitz to a nice thick dip.
- Add any salt or pepper if you’d like.
- Transfer to a bowl and refrigerate
- Preheat oven to 525°F. Heat the oil in a large non-stick frying pan over high heat. Add the chills, peppers, garlic, potato, oregano, salt and pepper and cook, stirring, for 5–6 minutes or until lightly golden and cooked through. Set aside.
- Spread the dough out. Top with the potato, pepper mixture, sausage and mozzarella.
- Place on large oven trays lined with non-stick baking paper and cook for 10–12 minutes or until golden and crisp.
- Top with the arugula, baba ghanoush, and drizzle with extra oil to serve.