Between recapping NFNS (thanks for all the comments!), work - preparing for a Convention in Hawaii, and the New York trip, I haven't had much time to do any recipes. This past Saturday, J and I had a wonderfully relaxing al fresco dinner in the backyard of the Timily's. The Timily's brought some refreshing rose wine and made a German potato salad that was light and refreshing (it contained sugar snap peas, and fried ham!). Our contribution was a two-way pizza. One half was a basic pizza margarhita with fresh tomatoes and basil from the CSA and topped with mozzarella and (surprise!) cheddar cheese. On the other side was my famous (among a certain group of my friends) Thai eggplant pizza. Inexplicably, I hadn't made it since J and I got together. It really is divine. Once again, think of this as guidelines and not necessarily a recipe. It all depends on how much eggplant you have and how big your pizza crust is.
Thai Eggplant pizza
1 large or 4 small Japanese eggplants
1/4 cup of soy sauce
1 teaspoon of sesame oil
1 tablespoon chopped garlic
1 tablespoon chopped ginger
2 tablespoons Thai Sweet Chili sauce
2 tablespoons fish sauce
1 ball of pizza dough (homemade or otherwise)
1 1/2 cups of shredded mozzarella cheese
Additions - sliced onions, scallions, slices of grilled chicken, shitake mushrooms
slice the eggplant into 1 inch slices. Throw them in a bowl or ziploc bag with the next 6 ingredients. Let sit for at least an hour. Roll out the dough to 1/2 inch thick. Put a layer of the cheese enough to the cover the dough with a 1 inch border. Cove that with the eggplant and additions. Spoon a little of the marinade on for moisture. Bake at 425 degrees (this is cooler than usual because the eggplant needs time to cook) for at least 20 minutes.