Baking / Bread / Breakfast / Carrot / Chili / Chilli / Eggplant / Lunch / Savoury / Tahini / Walnuts / Yoghurt / Zucchini

Roasted Eggplant, Chilli + Purple Carrot Pizza with Sweet Tahini + Pickled Zucchini

This particular recipe came together in a moment of inspiration at the local grocer in Balnarring, Victoria. Faced with an abundance of fresh, seasonal vegetables and ingredients, I couldn’t help but pick up a few Japanese eggplants and purple carrots, along with some beautiful organic tahini.

What came next was a whimsical summer-style flatbread pizza with slender, roasted eggplant and carrots, honey-spiked tahini, ribbons of pickled zucchini, and lots toasted walnuts, parsley, and chilli.

On the plate it’s fresh, bright, and full of flavour – an exciting new combo of flavours to throw on your next homemade pizza.

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2 good-quality store bought flat bread pieces

2 Japanese eggplants

2 purple carrots

1 long red chilli, seeds removed and roughly chopped

1 tbsp cumin seeds

¼ cup walnuts, lightly roasted

Baby herbs, for garnish

Sea salt

Freshly ground black pepper

Olive oil

Zest of a lemon

For the sweet tahini:

 

3 tbsp tahini

2 tbsp plain yoghurt

1 tbsp apple cider vinegar

Sea salt

½ tbsp raw honey

1 tbsp water

For the quick pickled zucchini:

1½ tbsp flakey sea salt

2 tbsp apple cider vinegar

1 zucchini, thinly sliced using a mandolin or vegetable peeler

¼ cup flat leaf parsley, roughly chopped

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Preheat the oven to 200C

In a small bowl, mix the tahini, yoghurt, vinegar, honey, along with a good pinch of salt. Add the water. If the mixture is too thick add a little more water until it has the consistency of pouring cream. Set aside.

For the pickled zucchini, place the thinly sliced zucchini pieces in a colander over a bowl to catch the liquids. Add the salt and toss. Set aside for 10 minutes or so to allow the moisture to drain out of the zucchini. Toss again. Pour over the apple cider vinegar and add the chopped parsley. Toss to combine. Cover and pop into the fridge until needed.

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Slice the eggplant and carrot thinly on the diagonal. Toss in some olive oil, a generous pinch of salt and cumin seeds. Spread the pieces onto a baking tray and roast for 15-20 minutes, or until beautiful and soft.

Once the eggplant and carrot has roasted, remove the tray from the oven and turn on the ovens grill – if it has one, otherwise turn your oven up to as high as it will go.

While the oven/grill is heating up, place your flatbreads on a baking tray. Spread the tahini-honey mixture across the surface, top with the eggplant, carrot, and an extra drizzle of honey. Pop under the hot grill until the flatbread has crisped up and turned golden.

Take the zucchini from the fridge and drape over the pizza. Garnish with chopped chilli, baby herbs and some toasted walnuts. Finish by spooning a few dollops of the tahini in and amongst the eggplant, carrot and zucchini, and drizzle with some olive oil. Serve.

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 Makes 2 pizzas

20 thoughts on “Roasted Eggplant, Chilli + Purple Carrot Pizza with Sweet Tahini + Pickled Zucchini

  1. What a brilliant idea to use flatbread as a pizza base, Kate. Check out all that fresh and bountiful ingredients! Now THAT’S how you enjoy a good pizza. Thanks for sharing this =D

    • Winston! Thank you for the lovely comment. I’m spending some time away from the city at the moment and it’s hard to be inspired by the incredible produce that’s grown and sold nearby! K

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