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.

Makes 4 servings, one 6-inch pizza each

ACTIVE TIME: 45 minutes

TOTAL TIME: 45 minutes

EASE OF PREPARATION: Easy

1 pound Whole-Wheat Pizza Dough (recipe follows) other prepared dough
1 large eggplant (about 1 1/4 pounds), trimmed and cut into 1/2-inch-thick slices
2 tablespoons extra-virgin olive oil, divided
Salt & freshly ground pepper to taste
2 large vine-ripened tomatoes, seeded and roughly chopped (about 2 cups)
1/3 cup crumbled feta cheese (about 2 ounces)
4 tablespoons chopped fresh mint, divided

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
5. 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.

NUTRITION INFORMATION: Per serving: 409 calories; 14 g fat (3 g sat, 8 g mono); 5 mg cholesterol; 61 g carbohydrate; 13 g protein; 10 g fiber; 889 mg sodium; 858 mg potassium.

Nutrition bonus: Vitamin C (45% daily value), Folate (29% dv), Potassium (28% dv), Fiber (22% dv).

3 1/2 Carbohydrate Servings

RELATED RECIPES: Whole-Wheat Pizza Dough

This is a surprisingly delicious pizza. I'm not usually a fan of the eggplant but was looking for recipes after receiving many eggplants in my farm share last summer and came across this one. I made it for a vegetarian potluck at my son's school and it was a big hit! I've made it many times since and it's enjoyed by all.

Carrie, Portland, OR

This was a bit too virtuous for my palate. I think I'd like it better with a few changes: chop the eggplant and tomatoes into smaller pieces, add a smear of marinara, substitute basil for the mint, and add a sprinkle of mozzarella or parmesan to hold it together. And I'd pull the crust off the grill to add the toppings so that they have enough time to get hot before the crust burns.

Donna, Atlanta, GA