Grilled Eggplant Cheeseless Pizza
Author: Kitchens
  • 3 Tablespoons olive oil, divided use
  • 1/2 teaspoon soy sauce
  • 1/4 teaspoon cumin
  • pinch Cayenne pepper
  • 4 Japanese eggplants, sliced lengthwise
  • pizza dough as needed
  • 2/3 Cup red onion, sliced in 1/8-inch rounds
  • 2 Tablespoons fresh cilantro, chopped
  • 4 Cups fresh spinach, cut in 1/4-inch slivers
  • 6 oil-packed, sun-dried tomatoes
  • Extra-virgin olive oil optional
  • Balsamic vinegar optional
  1. Combine 1 Tablespoon olive oil, soy sauce, cumin and cayenne. Lightly coat both sides of eggplant slices with mixture. Discard outside skin-covered slices.
  2. Grill eggplant 2 to 3 minutes per side; set aside.
  3. Shape pizza dough into 2 9-inch rounds. Brush each with 1 Tablespoon olive oil. Layer with onions then grilled eggplant.
  4. Bake at 500 degrees F until crusts are golden, about 8 minutes.
  5. Slice pizzas, then top with cilantro and spinach. Garnish with sun-dried tomato. Serve with oil and vinegar on side, if desired.
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