Grilled Eggplant & Tahini Pizza

Grilled Eggplant & Tahini Pizza

We teamed up with our friends at Banza to create a delicious vegan pizza recipe! Other veg like zucchini or carrots would be amazing here, but we loved the baba ganoush vibes that we got with the eggplant!

INGREDIENTS
Banza Pizza Crust 
2 small or 1 large eggplant, cut into ¼" thick slices

¼ c Seed + Mill Organic Tahini, any of our flavors are great here 
¼ c lemon juice, plus zest for garnish

1 tsp za'atar

Small handful of mint leaves, stems removed

Crushed red pepper flakes, for garnish

STEPS

  1. Preheat grill to medium. Take Banza crust out of the freezer and allow to defrost at room temperature while you prepare ingredients. Season the eggplant on both sides with 1/4 cup olive oil, salt and pepper as desired.
  2. For the eggplant: When grill is hot, add the eggplant and cook until evenly charred on both sides, about 8-10 minutes. 
  3. For the crust: Rub crust with 1 tsp olive oil on each side. Add crust to grill, still on medium heat, and cook for about 5 minutes on each side, or until lightly charred. 
  4. For the Za’atar Tahini Sauce: In a small bowl, combine Seed + Mill Organic Tahini, lemon juice, za’atar, 3 tablespoons of cold water, a pinch of salt and pepper as desired. Whisk until sauce is smooth and creamy (it might take 1-2 mins to get the right smooth consistency, don’t panic if it doesn’t look perfect straight away). You can add additional tahini to thicken or more water or lemon to thin out!
  5. To serve: Top pizza with tahini sauce, then layer grilled eggplant. Garnish with mint leaves, and finish with crushed red pepper flakes and lemon zest. 

Notes: If you don’t have a grill, this recipe still works great with an indoor grill pan.






Also in Recipes

Creamy Vegan Shepherd's Pie
Creamy Vegan Shepherd's Pie

 As far as cozy winter food goes, it's hard to beat a Shepherd's Pie. It's hearty and warming, perfect for the days when the sun sets at 5 and it's too cold to leave the house. As much as we enjoy the traditional version, we also love a plant based option, using lentils in place of ground meat. The tahini is a great substitute here for butter in the mashed potato topping, and adds a rich, creaminess to the filling. Our founder, Rachel's husband and kids enjoyed this dish for dinner the day we shot this picture and gave it a big unanimous thumbs up!   
Vegan Burgers with Preserved Lemon Tahini Sauce & Fennel-Arugula Slaw
Vegan Burgers with Preserved Lemon Tahini Sauce & Fennel-Arugula Slaw

Gena Hamshaw's Broccoli Tahini Pesto Pasta
Gena Hamshaw's Broccoli Tahini Pesto Pasta

"I usually toss cooked vegetables into my dinner pastas for added fiber and nutrition. This recipe--which calls for an entire head of cooked broccoli--takes that effort to a whole new level. Half of the broccoli gets chopped and added to the pasta, while the remaining half is pureed into a bright green, tahini-based pesto. The creamy texture of this pesto gives more body to the finished recipe than an oil-based pesto would. Untraditional as it is, it has become by favorite pesto for using in pasta dishes."