This past Saturday was very low key. The fam and I took a sweet and short hike in Rock Creek Park. There are always new trails to be discovered!
We were just about to come home nice and clean until Dempsey decided that this puddle of water looked appealing. He loves to be dirty!
When we got home all of us had an appetite so I whipped up some dinner. To start I attempted Green Bean fries. I made them before, but this time they did not come out as good
Well came out OK because we pretty much polished them off. The breadcrumbs just did not stick on the green beans. I think it was because I dipped them in egg batter when they were still hot and wet from being blanched, so when I mixed them with the breadcrumbs they did not coat well.
For the main event… Pizza! Yes I know, I need pizza intervention. Does that mean I get to eat pizza while speaking to a shrink???
I had several batches of pesto in the freezer, so I made pesto pizza. Well Pesto Eggplant pizza to be exact.
I picked up some varieties of eggplant from our CSA this week. The black long skinny one is a Japanese eggplant.
Smaller eggplant are less bitter than the eggplant we usually see in stores. Therefore, they are easier to cook and do not need to be salted before hand. I was looking up eggplant varsities and I came across this page. Is the first paragraph a joke?! Female vs. Male eggplants. Weird!
Anyhoo, I rolled out my pizza dough and topped it with pesto and sliced shallots. While I was rolling
in the dough I sliced, brushed with olive oil and sprinkled the eggplant with salt and put it in the oven to broil for 10 minutes. I know I said that the Japanese variety of eggplant do not need to be salted, but I love the taste of well cooked eggplant and my mixture contained other varieties that I was not sure if they were super bitter.
Once the eggplant was brown, I added it to the pizza and cooked the pizza on a pizza stone for 25 minutes.