Roast Eggplant and Tomato Pizza

Eggplant is so tempting this time of year! I think I will try to grow some next summer! In the mean time, however, I keep buying it every weekend, so we have to keep cooking it. This week, I also wanted to make a bit of mozzarella and some pesto since my basil plant is getting pretty hefty.

Want to make your own pesto? I like a combination of arugula and basil for mine. I take about 4 cups of basil leaves and arugula leaves each, a half a cup of pine nuts, a cup of grated Parmesan, 4-6 garlic cloves, and enough olive oil to get to the consistency you like. Season with a bit of salt and pepper and adjust to your tastes.

Roast Eggplant Caprese with Herb Lemon Vinaigrette

I was thrilled to find that my garden was gloriously producing dozens of tomatoes, so it was time to harvest them! I was missing my caprese salads in Hawaii (well not too much, since I was feasting on poke and fresh mango daily). I decided to add a bit more intricacy to the dish by roasting up some eggplant to make a bed for the sliced tomatoes and torn mozzarella. I marinated them in a bit of salt and pepper while the eggplant roasted, and drizzled the whole situation with a simple lemon herb vinaigrette. It was glorious. I am sure this portion was meant for at least four people, but Nico and I almost ate the entire dish!

Fresh Mozzarella with Blood Orange, Coriander and Mint

The caprese salad is a legend, I can rarely resist one on any menu, especially when it comes with mozzarella di buffalo or a heavenly burrata, but sometimes you want to branch out with your flavors! When I was in London in April, I HAD to go to NOPI, Yotam Ottolenghi’s beautiful restaurant. All of…