What can I say…flipping through the Johnny’s Seed catalog was like taking a stroll down memory lane.
Taylor and I oohed and ahhed over some of the new varieties available. I laughed and cried at the same time thinking about all of the work we have ahead of us.
My body ached just looking at the photos of carrots, potatoes, cabbage, onions, greens and melons. It wasn’t that long ago that we were harvesting thousands of pounds of all these goodies! I felt like I was right back at Hutchins Farm.
I actually miss having a sore back!
Of course flipping through the catalog also inspired our dinner choice last night. We were taking a look at the eggplant varieties and my stomach began to rumble. Thanks to the Johnny’s Seed catalog we have a new favorite pizza. Or as Taylor so appropriately called it “a flatbread.” There was no cheese so this is technically not a pizza in Taylor’s eyes.
Roasted Eggplant and Hummus Pizza:
1 ball of pizza dough (homemade or store-bought)
1 medium-sized Italian eggplant, sliced into 1/4 inch rounds
1/2 of a purple onion, chopped
3-5 tbs of garlicy hummus (homemade or store-bought)
a large handful of cherry tomatoes, sliced in half
a handful of kalamata olives
salt and pepper to taste
For the Tahini Sauce (you will only use a few tablespoons of this on the pizza, but the leftovers make an excellent salad dressing!)
1/4 cup of tahini
1/4 cup of water
2 garlic cloves, minced
5 tbs lemon juice
Mix all ingredients together until smooth (this works well with an immersion blender)
Turn the oven to Broil. Lightly brush each side of the eggplant rounds with a little olive oil and a sprinkle of salt. Broil for about 3 minutes (watching carefully) Remove eggplant and flip. Broil for about 3 more minutes on the other side (or until lightly brown and crisp)
Turn oven temp down to 400.
Roll out your dough. Spread hummus evenly. Layer the eggplant rounds, followed by the tomatoes, olives, and onion. Sprinkle a little salt and pepper over the pizza. Next Drizzle the tahini sauce evenly over the pie. (you will have leftover sauce which makes an excellent salad dressing!) Bake in the oven for 10-15 minutes or until crust is lightly browned and cooked through.