Eggplant pizza
235 cals, 10p, 9c, 14f (per meal)
1/2 small eggplant (229g)
4 cherry tomatoes (68g)
1 tbsp (16g)
4 dash (2g)
6 tbsp (32g)
1 clove(s) (3g)
2 dash (2g)
2 dash, ground (1g)
1/2 tbsp (8mL)
Recipe has been scaled from original by 0.5x. Adjust cook times and pan sizes accordingly.
1
Preheat oven to 400 F (200 C).
2
Cut the eggplant in half, from stem to base.
3
Cut some shallow grooves into the flesh of the eggplant in a grid shape.
4
In a small bowl, combine the tomato paste, olive oil, italian seasoning, garlic, salt, and pepper. Mix.
5
Spread the tomato paste mixture over the eggplant flesh.
6
Place the eggplant in an oven-safe dish. If it's rolling around too much, cut a small slice of skin off of the back of the eggplant to help stabilize it.
7
Bake for 20 minutes.
8
Remove from oven and sprinkle with cheese and top with tomatoes.
9
Broil for 2-4 minutes until cheese is bubbly and browning.
10
Serve.