" I made these aubergine/ eggplant ( terong in Indonesian) pizzas the other day, and to my surprise, IT.WAS.A.BIG.HIT!!
See, my kids have never liked eggplants. So i made just 8 of these babies for myself, but i ended up having to share them!! Why? Why? Why must I share my food after I have made them with all my heart? Is it because I'm a mother ? Who made that rule up anyways? Mothers get hungry too. Mothers love to eat their food creations too after making their family painfully wait for it because she's taking too long to snap a picture of it to put it on instagram for YOU. TO. PRESS. THE. LIKE. BUTTON! ( cmon! How hard is it?)
And if you find you're still TOO lazy to do that?
Then I'm sorry hon. I guess you're just TOO lazy then.? which means, YOU DO NEED TO SHARE your food because you didn't contribute and you can't be lazy and greedy at the same time.
"
Eggplant Pizza
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INGREDIENTS
Eggplant:
Eggplants, sliced 1/2cm thin
Olive oil
Sea salt, to taste
Black pepper, to taste
Toppings:
2 ears of corn
Coconut oil, melted
Garlic, grated
Tomato sauce
Purple cabbage, chopped
Radish, sliced
Fresh parsley, chopped
DIRECTIONS
Preheat oven to 350F (175C).
Brush eggplant slices with olive oil and sprinkle sea salt and black pepper. Bake for 20 minutes, flipping halfway through.
Meanwhile, in a pan, grill corn until charred with a drizzle of coconut oil and grated garlic. Once cool shave off corn kernels with a knife.
Remove eggplant from oven and spread with tomato sauce. Add corn kernels and pop back into the oven for 10 minutes.
Top eggplant slices with purple cabbage, radish, and sprinkle with parsley.