Eggplant Caviar, Leeks & Goat Cheese Pizza

8 servings
45 min prep time
1 hr total time

Homemade pizza with leeks, aged goat cheese, and a savory, pureed eggplant "caviar" from French Foodie Baby


Eggplant Caviar

1 medium eggplant

Juice of one lemon

1 green apple

3 medium tomatoes

3 tablespoons coconut oil or olive oil

4 to 5 sprigs thyme , stems removed

1/2 cup apple juice

Sprinkle of Piment d'Espelette, if desired



1 pizza dough

3 leeks

2 tablespoons olive oil or coconut oil

3 goat crottins, Vermont Creamery Bijou either the aged Bijou, or fresh crottin (or mix and match!)

1 cup eggplant caviar

thyme sprigs, stems removed


  • STEP 1

    Eggplant Caviar: Bring a large pot of water to a boil. Meanwhile, start peeling and dicing the eggplant. Place in a large bowl and sprinkle with half the lemon juice. Then core, peel and dice the apple, add to the same bowl and sprinkle with the rest of the lemon juice. When the water boils, place the 3 tomatoes in it for 2 minutes. Run the tomatoes under cold water to stop the cooking, and peel them. Cut them in half, and gently squeeze the seeds out. Then dice them and set aside. In a nonstick pan or Dutch oven, melt the coconut oil and add the eggplant and apple. Sauté over medium heat for about 3 minutes. Then add the thyme, tomatoes and apple juice, sprinkle with salt and piment d'Espelette and cook until all soft and mushy, about 25 minutes. Process in a food processor or blender until very smooth. Can be kept in the fridge with a layer of olive oil on top for up to a week.

  • STEP 2

    Heat the oven at 450°F.

  • STEP 3

    Prepare pizza dough depending on the one you're using. Roll dough flat and as thin or thick as you like it. Wash the leeks by making a lengthwise incision and running water through. Then slice in 1/2 inch pieces. Melt the oil in a frying pan, and gently cook the leeks over medium low, stirring every so often, until they are soft, about 10 minutes. Half the crottins/bijou transversely. Spread the eggplant caviar all over the pizza dough. Add the leeks on top, the crottin halves and sprinkle with thyme leaves. Bake for about 10-12 minutes, until dough is cooked and cheese is beginning to melt and color.

French Foodie Baby

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French Foodie Baby

Helene is a self-taught cook, food blogger and photographer, lifelong food lover, and the French mom of two-year-old Pablo, living in Los Angeles. Her blog, French Foodie Baby, chronicles her journey in the education of taste of her son, sharing the love of delicious food as an essential, pleasurable, connecting experience. The blog includes family cuisine recipes for every occasion and weekly menus with a major emphasis on real food, tips on French-style eating in courses, baby feeding, as well as musings on parenting, cooking, and the many life lessons learned in the kitchen and at the table. To learn more about Helene and her recipes, visit her blog, French Foodie Baby.