My husband and I (along with 60+ other guests) visited The Martin Family Farm for their first ever Field to Fork dinner last weekend. It all started with a walking tour lead by Madeline Martin as she exclaimed, “oh, we substituted these purple eggplant for pepperoni on our homemade pizza last night and it was delicious!” So, to give credit where credit is due…let’s give a big SHOUT OUT to the Martin family for the “purple pepperoni” idea.
1 Chinese eggplant-washed ends cut off
1 tbsp extra virgin olive oil
dash of pepper
pinch of salt
Preheat the oven to 400° and line a sheet pan with parchment. Slice the eggplant into 1/4″ rounds and toss in a bowl with olive oil and spices. Lay in a single layer on the sheet pan and roast for 15-25 minutes.
Enjoy on your pizza or as a vegetable side dish.