New!
Eggplant pizzas
Eggplant pizzas
322kcal Per person
12g Protein
19g Carbs
22g Fat
8g Fiber
Ingredients
- 1 eggplant
- 1 tablespoon olive oil (15 ml)
- ¼ onion
- 1 clove garlic (5 g)
- 6 ounces diced tomatoes (168 g)
- 1 teaspoon Italian seasoning (2 g)
- 6 cherry tomatoes
- 1 ounce grated cheese (28 g)
Preparing this recipe
- Preheat the oven to 390°F (200°C).
- Wash the eggplant and cut it lengthwise into 5 to 6 equal slices. Brush both sides of the slices with half of the oil.
- Place the eggplant slices on the baking sheet and roast them in the middle of the oven for 10 minutes.
- Finely chop the onion and garlic.
- Heat the remaining oil in a frying pan and sauté the onion for 2 minutes until translucent. Add the garlic and cook for 1 minute. Add the diced tomatoes and Italian seasoning and heat until the sauce thickens.
- In the meantime, halve the cherry tomatoes.
- Remove the baking sheet with the eggplant from the oven. Spread the slices with the tomato sauce and scatter the cherry tomatoes over the eggplant. Finally, sprinkle the cheese over them.
- Put the eggplant pizzas back in the oven for another 10 minutes, until the cheese has melted. Serve on a plate.
Requisites:
- Baking sheet with parchment paper
Tip van FitChef
Garnish the eggplant pizzas with fresh basil.
