Grilled Pizza With Grilled Eggplant and Cherry Tomatoes

By MARTHA ROSE SHULMAN

The grilled eggplant slices are equally good on their own, or use them instead of crusts for “eggplant pizzas” (see variation below). The slices have to be thick, so that you get a creamy interior with a charred exterior. If they’re too thin, they’ll just burn.

1 large or 2 long Asian eggplants, cut into rounds 3/4 inch thick

Vinaigrette dressing (optional)

Extra virgin olive oil (about 3 tablespoons)

Salt

3 10-inch pizza crusts (1 recipe)

3/4 cup marinara sauce made with fresh or canned tomatoes

1 box cherry tomatoes, cut in half along the equator

Hot red pepper flakes (optional)

1 tablespoon (or more, to taste) fresh thyme leaves or dried oregano

3 ounces crumbled feta, 2 ounces freshly grated Parmesan or 5 ounces mozzarella, shredded if fresh, sliced if low-moisture.

The complete recipe is here.


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