Pizza with Spicy Eggplant & Goat Cheese
Pizza with Spicy Eggplant & Goat Cheese - For those who love the spicy kick of chiles
Healthy, because
Even smarter
Nutritional values
Eggplants contain vitamin B1, which helps support nervous system health, and vitamin B2, also called folic acid, which is an important element in blood formation.
If you want to cut down on fat, use low-fat mozzarella instead of goat cheese.
(Percentage of daily recommendation)
| Calorie | 689 cal. | (33 %) | ||
| Protein | 24 g | (24 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 82 g | (55 %) | ||
| Sugar added | 4 g | (16 %) | ||
| Roughage | 13 g | (43 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 3.9 mg | (33 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 9.8 mg | (82 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 137 μg | (46 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 13.6 μg | (30 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 14 mg | (15 %) | ||
| Potassium | 732 mg | (18 %) | ||
| Calcium | 367 mg | (37 %) | ||
| Magnesium | 130 mg | (43 %) | ||
| Iron | 4.4 mg | (29 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 4.8 mg | (60 %) | ||
| Saturated fatty acids | 9.2 g | |||
| Uric acid | 146 mg | |||
| Cholesterol | 22 mg |
Ingredients
- Ingredients
- 1 lb Eggplant
- salt
- 2 garlic cloves
- 2 small Red onions
- 3 Tbsps olive oil
- 1 red chili pepper
- 2 sprigs Basil
- 15 ozs Canned tomatoes
- peppers
- sugar
- 4 pizza dough mix (homemade or store-bought)
- Pastry flour (for dusting)
- 4 sprigs oregano
- 5 ozs fresh Goat cheese
Kitchen utensils
Preparation steps
Rinse eggplant, wipe dry and cut into 1/2-inch cubes. Place eggplant in a sieve, sprinkle with salt and let drain for 15 minutes.
Meanwhile, peel and finely chop garlic and onion.
Heat olive oil in a pot over medium heat. Sauté onion and garlic until translucent, about 2 minutes.
Add eggplant and sauté, stirring, until softened, 4-5 minutes.
Rinse chile, wipe dry and coarsely chop. Rinse basil, shake dry, pluck leaves and coarsely chop. Add both to eggplant.
Add canned tomatoes and their juices and bring to a boil. Cover and simmer until sauce has thickened, 25-30 minutes. Season with salt, pepper and a pinch of sugar.
Divide pizza dough into quarters. On a floured surface, roll out each piece into a round, about 1/2 inch thick. Transfer dough rounds to two lightly floured baking sheets, using 2 rounds per sheet.
Layer eggplant on rounds. In two batches, bake on lowest rack of preheated oven at 475°F until edges are crispy, about 15 minutes.
Meanwhile, rinse oregano, shake dry and pluck leaves. Crumble goat cheese and sprinkle over pizzas 5 minutes before the end of the baking. Remove from oven, sprinkle with oregano and serve immediately.
