This just simply sounds delicious. I mean if I think about it, this is really just a twist on pizza (my favorite) without all the carbs. Full of flavor, packed full of nutrients, and just really looks beautiful. This dish is a show stopper. I suggest making this when you are having friends over and really wow them!
EGGPLANT “PIZZA” with FIG, LEEK & MOZZARELLA
• 1 large eggplant
• 1 shallot, minced
• 1 large ball of fresh mozzarella, sliced
• 1/2 of a leek, thinly sliced
• 2 fresh California Figs, quartered
• a few cherry tomatoes, halved
• good quality olive oil
• 4 tablespoons of balsamic vinegar
• 1 tablespoon sugar
• kosher salt
Cut the eggplant in half, and then score diagonally, being careful not to cut the skin. The scatter the garlic over the eggplant halves and brush with olive oil, sprinkle lightly with salt. Place eggplant scored side up on a baking tray and bake for 30 minutes at 350 degrees.
In the meantime, heat 3 tablespoons of olive oil in a medium-sized skillet over medium heat. Toss in halved cherry tomatoes and leeks, cook for 3-5 minutes, until tomato skins begin to blister & leeks slightly soften. Remove from the heat and set aside on plate or bowl. Add the vinegar and sugar to the skillet, and return to medium heat. Bring the mixture to a slight boil and reduce vinegar to a thick syrup.
When the eggplant is done baking, scatter the mozzeralla slices over the top, and then top the cheese with the leeks, tomatoes and fresh figs. Return to the 350 degree oven for 8-10 minutes, until cheese is melted & slightly bubbly.Finish the with eggplant by drizzling on the balsamic reduction and sprinkling with a little more salt. You can also drizzle lightly with olive oil if desired.