I’ve made a pizza for you.
Let me tell you about it.
It has eggplant. And curry hummus. And caramelized onions. And goat cheese. And toasted sesame seeds and fresh cilantro.
Would you like some?
I have been CRAZY about curry lately. I’ve loved the flavor since I first tried it. But lately, I can’t get it out of my mind.
There is a Thai place close to us that has the best curry dishes. My favorite (one I literally think about every single day) is a yellow curry. It is creamy and slightly spicy, and on top of a bowl of rice, heavenly.
And, I’ve been eating curried egg salad lately. I will hard boil some eggs, chop them up and mix with a dab of mayo (this one), a pinch of salt and pepper and a healthy dose of curry powder. I am in love with that.
So, we have had all of this beautiful eggplant from Three Springs and I have been thinking about curry-ing it for a bit now. I wasn’t sure how I wanted to do it, but this pizza is the end result.
I made some simple hummus: chickpeas, tahini, lemon juice, garlic, salt and pepper and then: the curry. Yes, this hummus is packed with curry flavor. So, so good.
The hummus acts as the sauce on this pizza. I like this idea because I am always looking for unique alternatives to traditional red sauce pizza. It is a delicious and healthy alternative. I look forward to trying more hummus pizzas!
Also, let’s talk about the extras on this pizza. The toasted sesame seeds and fresh cilantro. Not the main ingredients but equally as important as anything else. The toasted sesame seeds add flavor + crunch and the cilantro adds the most amazing, fresh flavor. These toppings are necessities for this pizza.
I hope that everyone has a wonderful Friday night and maybe enjoys some curry eggplant pizza with it!
- One pizza crust (your favorite!)
- 1 large eggplant
- Olive oil
- 1 medium red onion, sliced
- 3-4 ounces goat cheese
- 1 tablespoon sesame seeds
- Large bunch of cilantro
- 1 15-ounce can chickpeas
- 1/4 cup sesame tahini
- 1 garlic clove, minced
- Juice from 1/2 a lemon
- Salt and pepper
- 1 1/4 teaspoons curry powder
- 3-4 tablespoons olive oil
- For the toasted sesame seeds: preheat the oven to 400*. Line a baking sheet with parchment paper and add the sesame seeds. Bake in the preheated oven for 5 minutes, or until slightly golden brown. Set aside.
- To make the curry hummus, add the chickpeas, tahini, minced garlic, lemon juice, a pinch of salt and pepper and the curry powder to a food processor.
- Process for several minutes, slowly drizzling in the olive oil.
- Process until smooth.
- Taste, and add more salt, pepper and curry powder to your taste. Set aside.
- Slice the eggplant very thin. I found that the thinner the slice, the better it was on the pizza.
- Add a drizzle of olive oil to a large pan over medium-high heat.
- Once the oil is hot, add the eggplant, in batches, until all eggplant is cooked. It should be cooked on higher heat the entire time so it gets a bit crispy.
- Add a drizzle of olive oil to a small pan over medium-high heat.
- Add the sliced onion, and cook until golden brown and a bit caramelized.
- Spread a layer of hummus over the prepared pizza crust. Top with onions, then cheese, then eggplant.
- Cook according to your crusts instructions. Mine was an unbaked pizza crust, so I baked it for about 18 minutes.
- Once baked, top the pizza with the toasted sesame seeds and fresh cilantro.
- Make sure to slice the eggplant thin and cook it over high heat in the pan to get it crispy, sort of like an eggplant "chip."