For this Greek-style pizza, eggplant slices are grilled, chopped and tossed with fresh tomatoes, feta and mint; the mixture is spread on the pizza to finish cooking.

EatingWell Test Kitchen
Source: EatingWell Magazine, July/August 1996

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Recipe Summary

total:
45 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare Whole-Wheat Pizza Dough, if using. To cook pizzas on a charcoal grill, build a medium-hot fire in one half of the grill (two bricks placed end-to-end work well as a divider). For a gas grill with two burners, preheat one burner on high, leaving the other unlit. For a single-burner gas grill, preheat on high, and lower the flame to cook the second side of the pizzas.

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  • Toss eggplant slices with 1 tablespoon oil in a large bowl. Sprinkle the slices with salt and pepper and grill, turning often, until tender, about 8 minutes. Let cool; chop coarsely.

  • Combine the chopped eggplant with tomatoes, feta cheese, 2 tablespoons mint and the remaining 1 tablespoon oil in a mixing bowl. Season with salt and pepper.

  • Roll out the pizza dough into 4 circles and place on a floured cutting board. Bring the dough, toppings and a pair of tongs to grillside.

  • Place 2 of the dough circles on the hot side of the grill. Within 1 minute the dough will puff slightly, and the underside will firm up and be striped with grill marks. Use tongs to flip the crusts over and onto the cooler side of the grill.

  • Distribute half of the eggplant mixture on the crusts after turning. Cover the grill and cook, rotating the pizzas once or twice, until the toppings are heated through, about 5 minutes.

  • Remove the pizzas from the grill. Repeat Steps 5 and 6 with the remaining dough and toppings. Just before serving, scatter the remaining 2 tablespoons mint over the pizzas.

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Nutrition Facts

336 calories; protein 10.2g 20% DV; carbohydrates 47g 15% DV; dietary fiber 8.6g 34% DV; sugars 7.1g; fat 13.4g 21% DV; saturated fat 3.4g 17% DV; cholesterol 11.1mg 4% DV; vitamin a iu 830.8IU 17% DV; vitamin c 12.3mg 21% DV; folate 181.1mcg 45% DV; calcium 104mg 10% DV; iron 3.2mg 18% DV; magnesium 69.8mg 25% DV; potassium 632.6mg 18% DV; sodium 633mg 25% DV; thiamin 0.6mg 65% DV.

Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
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Rating: 4 stars
10/30/2011
I love finding different recipe for the eggplant. This one will not disappoint you. I omitted the mint and didn't miss a thing. I also roasted the eggplants instead of grilling and it came out perfect. Read More