Some of you are wondering, “What on earth is Gotsu?” A Japanese martial art form?
Gotsu, as I discovered recently, is a Tamilian Baingan Bharta - a lazier easier version.
How did it end up on pizza?
I hope you have taken your restroom break and are comfortably seated, ‘cos it’s a long story.
Around mid-May, we saw THIS at the grocery store. I picked up three of them. Blogging makes you do strange things.
I’d heard that Japanese eggplants are tastier and have fewer seeds than other varieties. Plus, they were pretty. In my whole life, I’ve cooked eggplant maybe five or six times, and only as Baba Ghanouj. We made Yennegai once, but while I enjoyed the masala, I didn’t like the chunks of eggplant in there.
I like the taste of eggplant, but not the texture of eggplant pieces. I was about to make Baba Ghanouj again, when I realised how much work it would take to broil, skin and mash three skinny Japanese eggplants instead of one Italian fatso. That’s when I saw Kanchana rave about her mother-in-law’s Gotsu.
Then, there’s no roasting on an open flame, skinning or other gourmet shourmet bharta-esque manouevres. Plus, no onions. So we made it Kanchana’s way. We added an extra tomato and two garlic cloves, subtracted some tamarind. Threw it all in a pressure cooker and let it cook to a pulp (one whistle).
Tasted a wee bit, sorta warmed up to it, and forgot about it. It sat in the fridge for a few days, then as we prepared to leave for Colorado, it got shoved in the freezer and out of our minds.
On our return, while scavenging for dinner, we found
The gotsu tasted silkenly divine. The spices had mellowed down and the flavours had melded well. Kanchana, can you hear me? It tastes best after three weeks.
So we whipped up a batch of our WICKED WHOLE WHEAT PIZZA DOUGH.
Preheated the oven to 500F with a stone in the bottom rack. Rolled out a 12-inch pizza, pricked it all over with a fork, dabbed a tsp. of olive oil on the base, scattered some torn basil leaves from our garden, then 1/4 cup Gotsu (only the thick part), then 1/2 cup chopped roasted red peppers, kernels from one cob of corn, and 1/3 cup (about 2.5 ounces) of little Boursin chunks.
**Putting the herbs between the crust and the sauce prevents them from burning.
**Boursin (we got ours at Costco) is similar in texture to soft goat’s cheese. This one has garlic and herbs. It does not melt down, just gets a few caramelised spots, and is loaded with flavour. Soft goat’s cheese (not feta cheese, which is salty and smells funky) would be a great substitute.
We like to put the pizza on a perforated pizza pan on the stone. We have burnt ourselves too many times putting the pizza directly on the stone with a peel and then trying to slide it off.
** To insure against sogginess, you can pre-bake the pizza crust for 4 minutes before putting the toppings on. We do not find it necessary if the oven is really hot and the sauce does not exceed 3-4 tablespoons.
Bake for 10-12 minutes or until you see brown freckles appear on the cheese.
Sprinkle lots of freshly cracked black pepper and basil, and serve with some chilled white wine.
Jai, with his mouth full: “Nice nice”.
Bee: “Is this really eggplant?”
Any leftover semi-dry veggie or paneer dish can be used for this pizza.
Now, Trupti’s fuss-free Baingan Bharta has PIZZA written all over it, dontcha think?
Eggplant Pizza is our second entry for this month’s Jihva for Ingredients hosted by the lovely Sangeeta of Ghar ka Khana.
Filed Under: aubergine, Basil, Basil/Thai basil, bell-peppers/capsicum, boursin-cheese, Corn, Dairy/Cheese, Eggplant/Brinjal/Aubergine, gotsu, Peppers/Capsicum, pizza, roasted-red-peppers, vegetarian recipes