Friday, April 30, 2010

Lunch Box Chronicles: Day Eighteen (Eggplant, Zucchini, Goat Cheese, Tomato Triangles)

Tonight we created a complete feast with varieties of pizzettes and fitayas. Recipe for tonight: Eggplant, zucchini, mushroom, tomato, mozzarella, herbed goat cheese fitaya.

Well, I learned something new today. Sweating vegetables. A friend from England visited and showed me how to sweat eggplant, zucchini (known as Courgette in England), and mushrooms. (Thank you, Natalie, or Nellie as they say in some parts)

Directions for sweating vegetables: slice eggplant, zucchini, and mushroom (all separately), place in dry hot pan on stove top, brown on one side and on the other until soft, drizzle with olive oil (not too much), add garlic, salt, spices to taste. (Set aside)

Ingredients: Two Spelt Right pizza doughs, double in size (you know the drill, one egg plant, two small zucchinis, 5-6 mushrooms, goat cheese, mozzarella cheese, tomatoes.

Sweat vegetables (eggplant, zucchini, mushrooms), one type at a time. Set aside. Cut tomato into small chunks, set aside.

Preheat oven to 450 F

Divide dough, make 12-16 rounds, stretch or roll to 1/4 inch thick, place on lightly oiled baking pan. About 4-6 will fit on pan. Place veggies of choice (I recommend 1-3 varieties of sweated veggies plus a little bit of tomato for moisture) in center of dough, add desired cheese, make triangle with dough. Bake at 450 for about 10 minutes or until lightly browned.

All guests gave this a two thumbs up. Olivia wouldn't try it (she went for the plain pizza), Spencer liked it, especially the eggplant. Still my favorite are the pepper pies (earlier post).

Definitely for a dinner party, not lunch because needs to be reheated.

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