Two CSA's in a row now (I only get them every other weekend) I have gotten eggplants. I had never really eaten eggplants so I was a little shy on what to do with them. The first time I tried my hand at baba ghanoush but the eggplants were so tiny that I didn't really get much flesh. What I did get was pretty decent but I did not fall in love with it.
red pepper hummus (not Sabra), my attempt at meatless meatballs (kind of a flop), carrots, broccoli and the best freakin pita bread on the face of the planet. Seriously, when I first became contious of what I was eating and started liking pita bread, I had to drive really far to get good pita bread with the right texture but without a list of ingredients 10 miles long. I'm going to have to do a whole post dedicated to this pita bread one day. It has, I think, no more than 5 ingredients and is the most fluffy, pocketed yummy pita bread ever. I'm gushing. Over pita bread. You know you're a foodie when....
Meanwhile, back to the point. So the next time I got eggplants I wanted to go a different route. They ended up sitting in my fridge for days and days until they were some of the last vegetables in there. Then I ended up making pizza using dough I had bought at Trader Joe's (I love this dough!). I was going to make bbq seitan pizza for my boyfriend and was debating what type of pizza to do for myself. I was down to limited options in the veggie department so here is what I went with. I sliced and roasted with a little oil and salt, the two eggplants, a yellow bell pepper and some red onion. This got done roasting well before I was ready to make my pizza and so I decided to just try a bit of the eggplant and it was love! It was the most flavorful, delicious thing ever! Ok, so I say that a lot. But it was good. I snacked on it while my boyfriend's pizza cooked and my dough came to room temperature.
I then topped my dough with some jarred spaghetti sauce (it was a really thick one too, but that made it kind of extra yummy) and piled on the vegetables. When searching for vegan eggplant pizza online I had seen someone make a pine nut cheeze so I decided to add that as well. I blended together some soaked pine nuts, nutritional yeast, lime juice (didn't have any lemons...this is a recurring theme) and I think just some salt...now I can't remember. I should really try to find that recipe again... Let me tell you, I was a little worried. It was really chunky and didn't taste like very much raw, but it was so good on the pizza.