Got eggplant?

What do you do when your Japanophile-friend from the lab has a bunch of asian eggplant and offers you some? Make pizza of course. This was inspired by a middle-eastern dish I had and hope to make some day, but for now we have eggplant Parmesan pizza!

Notice how the asian eggplant are small and narrower than the ones we are used to.

Slice them up and get ready to roast in the oven. Not too hot! Maybe 300 deg.

After a while they look like this. Nice and soft.

Puree in a food processor.

Add garlic, whole milk, and parmesan cheese into a pot you just used to cook sausage in. The grease will lube up the pan and the cheese will help to thicken up this sauce.

Spread on pizza dough! Looks good.

Final product! Tip: if you want to enjoy a storebought frozen pizza caliber crust, use about 25% corn meal in the dough and use it immediately after rising. Not good. We like fermented dough man. Fermented dough is key.

Until next 'za.