I planned on making pizza for supper, the other night, and decided eggplant would make an excellent topping. I looked on the Internet for a recipe using haloumi cheese which I had to use up and eggplant and surprisingly found a few.
I already had pizza dough frozen so I defrosted it and hubby did the honors of rolling it while I was at work. I had cooked the eggplant earlier in the day and only needed to get the remaining ingredients together.
I am working different hours, this year, and come home later and so far have found it almost impossible to eat at a decent time, if I don't cook (or at least prep) in the mornings.
There is something magical about walking in and having only to put something in the oven or to simply cook pasta to go with meatballs, already made.
Although the pizza was good, I was not happy with the choice of cheese. Haloumi is a tasty cheese but it did not melt like mozzarella and I do like a melty cheese on pizza. I would certainly make an eggplant pizza again but my choice of cheese would be changed.
Eggplant and Haloumi Pizza (adapted from taste.com)