quinoa pizza
with grilled harissa eggplant and labne
- 2 teaspoons harissa paste
- 1 tablespoon extra virgin olive oil
- 2 cloves garlic, crushed
- 8 Japanese (finger) eggplants (aubergines), halved lengthways
- ½ cup (130g) labne (yoghurt cheese)
- ⅓ cup (95g) tomato puree (tomato passata)
- 1 long red chilli, thinly sliced
- ¼ cup coriander (cilantro) leaves
labne dressing
- ½ cup (130g) labne (yoghurt cheese)
- 2 tablespoons lemon juice
quinoa base
- ¾ cup (145g) white quinoa
- 1 cup (250ml) water
- ⅓ cup (130g) quinoa flour
- 2 eggs
- ⅓ cup (80ml) buttermilk
- sea salt and cracked black pepper
- Preheat oven to 200°C (400°F). To make the quinoa base, place the quinoa and water in a medium saucepan over high heat. Bring to the boil, cover with a lid and reduce the heat to low. Cook for 12 minutes or until tender. Remove from the heat and set aside to cool.
- Place the cooled quinoa, quinoa flour, eggs, buttermilk, salt and pepper in a large bowl and mix to combine. Divide the mixture in half and place each portion on a lightly greased large oven tray lined with non-stick baking paper. Press each portion into a 20cm x 28cm rectangle. Cook for 15 minutes.
- Preheat a char-grill pan over medium heat. Place the harissa, oil and garlic in a bowl and stir to combine. Brush the eggplant with the harissa mixture and cook for 3 minutes on each side or until tender. Set aside.
- Spread the bases with the labne and tomato, top with the eggplant and chilli and cook for a further 10 minutes or until the base is crisp.
- To make the labne dressing, place the labne and lemon juice in a bowl and whisk to combine. Top the pizzas with the coriander and drizzle with the labne dressing to serve. Makes 2.
© DONNA HAY GROUP
