Eat Smarter USA | Eat Healthy. Live Smarter.
Ingredients
Mini Eggplant Pizza
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.
(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 %) |
Healthy, because
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.
Even smarter
For a vegetarian version of these mini eggplant pizzas, fresh mushrooms and lentils can be used instead of beef.