Pizza de Berinjela

Pizza de Berinjela is a delightful Brazilian dish that features a crispy base topped with savory roasted eggplant, fresh tomatoes, and aromatic herbs. This vegan pizza offers a burst of flavors while being both healthy and satisfying.

Ingredients

• Pizza dough - 250 grams
• Eggplant - 1 medium (about 300 grams)
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Tomato - 1 large, sliced
• Red onion - 1 small, thinly sliced
• Fresh basil - 10 leaves, torn
• Nutritional yeast - 2 tablespoons
• Salt - to taste
• Black pepper - to taste
• Oregano - 1 teaspoon

Steps

1. Preheat the oven to 220°C (428°F).
2. Slice the eggplant into 1 cm rounds, sprinkle with salt, and let them sit for 15 minutes to draw out moisture.
3. Rinse the eggplant slices and pat them dry with a paper towel.
4. In a bowl, toss the eggplant slices with olive oil, minced garlic, oregano, salt, and pepper.
5. Spread the eggplant on a baking sheet and roast in the preheated oven for 20 minutes, flipping halfway through.
6. While the eggplant is roasting, prepare the pizza dough according to package instructions or your favorite recipe.
7. Roll out the dough on a floured surface to your desired thickness and shape, then place it on a pizza stone or baking sheet.
8. Once the eggplant is done, remove it from the oven and layer the roasted eggplant, sliced tomatoes, and red onion on top of the pizza dough.
9. Sprinkle nutritional yeast and torn basil leaves over the toppings.
10. Bake the pizza in the oven for 12-15 minutes, or until the crust is golden brown.
11. Remove from the oven, let it cool for a few minutes, slice, and serve.

Nutrition

• Calories: 320
• Protein: 8 g
• Carbs: 45 g
• Fiber: 10 g
• Sugar: 5 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 10 g
• Water: 0.2 L

Health Benefits

• Rich in antioxidants from eggplant and tomatoes, which can help reduce inflammation.
• High in fiber, aiding in digestion and promoting a feeling of fullness.

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