Ah, eggplant! That gorgeous globe of a vegetable – shaded in the beautiful color of deep purple – my daughter’s favorite color….but not any of my daughters’ favorite vegetable. In fact, eggplant is one of the few veggies for which we still have the one-bite rule.
“Yes, you need to take just one bite (no matter how small) of eggplant.”
I’ve tried it with noodles, breaded and baked into “fries” and even into eggplant mini pizza bites…to no avail.
This pizza recipe had them asking for “more eggplant please!”
I actually followed this simple Mediterranean-influenced recipe for Ground Lamb and Hummus Pita “Pizzas” from Cooking Light, but instead of using hummus as the sauce for the ‘pizza,’ I made the classic Greek eggplant dip baba ganoush. I also used more kid-sized ‘sandwich rounds‘ instead of pita breads. And venison (from my freezer) is a classic substitution for lamb, but ground beef or turkey/chicken would work too.
So to (hopefully) get your kids or husband or anyone to enjoy eggplant, try this Cooking Light recipe but instead of hummus, use my version of eggplant baba ganoush below. (Yes, in case you’re wondering, peanut butter is a delicious and kid-friendly sub for the classic tahini.)Print
Baba Ghanoush for Individual Greek Pizzas
- Yield: About 6 servings 1x
- 1 large eggplant (about 1 1/2 pounds)
- 1 small clove garlic minced
- 3–4 tablespoons fresh lemon juice
- 1 tablespoons peanut butter
- 1/2 teaspoon kosher salt or to taste
- 1/4 teaspoon freshly ground black pepper or more to taste
- Preheat oven to 375°.
- Pierce eggplant several times with a fork; place on a foil-lined baking sheet coated with cooking spray. Bake at 375° for 45 minutes or until tender. Cut eggplant in half. Scoop out pulp and roughly chop; discard skins.
- Place eggplant and remaining ingredients in a food processor; pulse until smooth, scraping down sides as needed.
- Serving Size: 2-3 tablespoons
Do you like eggplant? How do you cook eggplant to get your family…or yourself to eat it?