Mini Eggplant Pizza
Mini Eggplant Pizza - smart mini version of the Italian classic. Photo: Jan Schümann
Healthy, because
Even smarter
Nutritional values
Eggplants have a high potassium content which can regulate fluid balance in the body, while basil promotes the production of bile and helps support digestion.
For a vegetarian version of these mini eggplant pizzas, fresh mushrooms and lentils can be used instead of beef.
(Percentage of daily recommendation)
| Calorie | 300 cal. | (14 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2 g | (7 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.3 mg | (11 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 1.9 mg | (16 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 38 μg | (13 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 2 μg | (4 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 10 mg | (11 %) | ||
| Potassium | 298 mg | (7 %) | ||
| Calcium | 80 mg | (8 %) | ||
| Magnesium | 22 mg | (7 %) | ||
| Iron | 0.5 mg | (3 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 4.8 g | |||
| Uric acid | 23 mg | |||
| Cholesterol | 17 mg |
Ingredients
- Ingredients
- 1 medium sized Eggplant
- salt
- 2 Tbsps olive oil
- 0.6666 lb Ground beef
- 1 can Diced tomatoes
- 10 grams Basil (0.5 Collar)
- peppers
- 4 ozs Feta (45 % fat)
Preparation steps
Wash and clean the eggplant and cut into slices about 1/2 inc thick. Put the eggplant slices on a baking sheet lined with parchment paper, sprinkle with salt and 1 tablespoon of olive oil. Cook in a preheated oven at 220 °C/ 425°F (convection oven 200 °C/ 400°F) for about 15-20 minutes
In the meantime, heat the remaining oil in a pan. Brown the meat for 5 minutes over a high heat until cooked through. Add the tomatoes and cook for 5 minutes at medium heat.
For the basil, put some whole leafs to the side for garnish. Chop the rest and mix into the tomato-meat sauce. Season the sauce with salt and pepper, pour over the eggplant slices and top with crumbled feta. Bake the eggplants for another 5 minutes until the cheese has melted and browned. Garnish with basil.
