Pesto and Roasted Eggplant Pizza

Pesto and Roasted Eggplant Pizza

Meal rating: ****

For this recipe, you need

1 eggplant
50 ml olive oil
1 ml salt and pepper
150 ml pesto
1 pizza base
375 ml shredded mozza cheese
125 ml diced roma tomatoes

Kristine whipped up the crust, which was AMAZING. She knows her dough! I did the rest; look what my hands have wrought!

Cut the eggplant into 1 cm slices and brush with olive oil and sprinkle with salt and pepper. Roast at 220 C on a greased cookie sheet for 15 minutes each side.

Spread the pesto over the pizza base and cover with shredded mozza. Put the roasted eggplant over the pizza and cover with diced tomatoes. Drizzle any remaining oil over everything and bake for 10 minutes at 260 C.

Signature Salmon

Signature Salmon

Sides: Asparagus, broccoli, roasted potatoes

The potatoes were compliments of Mrs. Dash; quick and easy!

Meal rating: *** 1/2

Polenta Medallions with Beef Bolognaise, Green Onions, and Feta

Polenta Medallions with Beef Bolognaise, Green Onions, and Feta

Side: Green salad, with Peanuts, Raisins, and Avacado with Creamy Yogurt Dressing

This was a quick dinner (25 min). The polenta was bought from the Italian Centre in Edmonton. It was sliced into medallions and Kristine whipped up the sauce while it was baking.

The sauce had lots of garlic, tomato, and onions; it's a Kristine original recipe.

Meal rating : ****