Eggplant pizza
195 cals, 8p, 8c, 11f (per meal)
1/2 tbsp (8mL)
4 tbsp (22g)
4 dash (2g)
1 tbsp (16g)
1/3 cup cherry tomatoes (50g)
1/2 small (229g)
1 clove(s) (3g)
Recipe has been scaled from original by 0.5x. Adjust cook times and pan sizes accordingly.
1
Preheat the oven to 400°F (200°C).
2
Cut the eggplant in half lengthwise, from stem to base.
3
Score the flesh of the eggplant with shallow cuts in a grid pattern.
4
Place the eggplant halves on a lined baking sheet. If they wobble, trim a small slice off the skin side to stabilize them. Bake for 10 minutes.
5
Meanwhile, in a small bowl, mix together the tomato paste, olive oil, Italian seasoning, garlic, and a pinch of salt and pepper.
6
After the timer goes off, remove the eggplant from the oven and spread the tomato paste mixture over the flesh.
7
Return to the oven and bake for another 10 minutes.
8
Remove from the oven, sprinkle with cheese, and top with tomato.
9
Broil for 2-4 minutes until the cheese is bubbly and golden brown (tip: all broilers vary, so watch closely to avoid burning). Serve.