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Roasted Eggplant & Feta Pizzetta

Unique Roasted Eggplant & Feta Pizzetta Recipe

A Culinary Adventure: Roasted Eggplant & Feta Pizzetta

Dive into a world of flavors with our Roasted Eggplant & Feta Pizzetta. This recipe is not just a meal; it's an experience meant to enchant your palate and invite your senses on a Mediterranean journey. Made with carefully selected ingredients, this pizzetta embodies the essence of gourmet home cooking while offering a new twist on traditional pizza.

Why You'll Love It

Imagine the smoky sweetness of roasted eggplants paired with the briny tang of feta cheese, all atop a crispy, thin crust. This pizzetta promises a symphony of flavors, combining freshness, depth, and a hint of spice. It's perfect for those seeking a sophisticated, yet comforting dish.

The Perfect Occasion

Whether it's a cozy dinner for two or a chic gathering with friends, the Roasted Eggplant & Feta Pizzetta brings a touch of elegance to any table. It's designed to impress and delight, making any occasion special.

  • Unique combination of flavors
  • Gourmet dining experience at home
  • Ideal for various occasions

Ingredients

  • 1 homemade or store-bought pizza dough
  • 1 large eggplant, cut into thin slices
  • 200g feta cheese, crumbled
  • 2 tbsp olive oil
  • 1 tsp dried oregano
  • 2 cloves garlic, minced
  • 1 small red onion, thinly sliced
  • ¼ cup fresh basil leaves, chopped
  • Salt and pepper to taste
  • Red pepper flakes for garnish (optional)

Мethod of preparation

Begin by preheating your oven to 425°F (220°C). While the oven heats, brush the eggplant slices with olive oil and season with salt, pepper, and half the oregano. Arrange them on a baking sheet and roast for 15 minutes, or until tender and slightly golden. Roll out your pizza dough on a floured surface to your desired thickness. Transfer the dough onto a preheated pizza stone or a baking sheet lined with parchment paper. Spread a light layer of olive oil over the dough, then evenly distribute the minced garlic, followed by the roasted eggplant slices and red onion. Sprinkle the crumbled feta cheese and the rest of the oregano on top. Bake the pizzetta for 15-18 minutes, until the crust is golden and crispy. Right before serving, garnish with fresh basil and red pepper flakes for an extra kick. This Roasted Eggplant & Feta Pizzetta not only looks stunning but also tastes divine, offering a perfect balance between the smokiness of the eggplant and the sharpness of feta.

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