These super-easy Sicilian eggplant pizzas are a great twist on a family favorite. They use crème fraîche instead of a tomato base, charred eggplants, golden raisins(sultanas)and pesto, with rocket and pine nuts for a bit of extra crunch.

From Olive Magazine

Serves 4
1/2 a bag of a 1lb (500g) bag ciabatta bread mix or use a ready-made pizza dough
olive oil
2 medium eggplants
1-2 tsp dried oregano
5-6 oz crème fraîche
5 heaped tbsp freshly grated Parmigiano Reggiano
2 heaped tbsp golden raisins (sultanas)
2 tbsp pine nuts
1/2 small red onion, finely chopped
A handful of rocket leaves
A couple of tbsp of good quality pesto sauce to serve

(If using the ciabatta bread mix)
Make up the bread mix following the pack instructions, but adding 1 tbsp of oil into the water to mix in. Cover and leave in a warm place until the dough has doubled in size.

Meanwhile, cut the eggplants into 1/4″wide slices. Brush both sides of each slice with some olive oil, season and sprinkle with a little oregano. Heat a griddle pan and grill the eggplant slices over a medium heat for a couple of minutes on each side until charred and soft. Keep going until all the slices are cooked.

Heat the oven to 400F/220C/fan 200C/gas 7. To assemble the pizzas, halve the dough and, using a little extra bread mix or flour, roll out each half to a thin pizza on a baking sheet. Mix the crème fraîche with 2 tbsp of the parmesan and some seasoning and spread over the bases.

Arrange the eggplant slices on top and scatter with the golden raisins, (sultanas) pine nuts, onion and remaining parmesan.

Bake for 12-15 minutes, or until the bases are crisp, and tops bubbling. Add the rocket and drizzle on some pesto if you like.