Eggplant and Tomato Pizza

This Eggplant and Tomato Pizza offers a delightful fusion of Mediterranean flavors with roasted eggplant and fresh tomatoes, topped with creamy feta cheese. Perfect for a light meal, it brings a taste of Greece to your table.

Ingredients

• Pizza dough - 200 grams
• Eggplant - 1 medium (about 250 grams)
• Tomatoes - 2 medium (about 300 grams)
• Feta cheese - 100 grams
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Fresh basil - 10 leaves
• Oregano - 1 teaspoon
• Salt - to taste
• Black pepper - to taste

Steps

1. Preheat the oven to 220°C (428°F).
2. Slice the eggplant into thin rounds and sprinkle with salt. Let it sit for 10 minutes to draw out moisture, then rinse and pat dry.
3. In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the eggplant slices and sauté for about 5-7 minutes until they are golden and tender. Remove from heat.
4. Roll out the pizza dough on a floured surface to your desired thickness and shape. Transfer to a baking sheet or pizza stone.
5. Spread the minced garlic evenly over the dough, then layer the sautéed eggplant slices on top.
6. Chop the tomatoes and distribute them evenly over the eggplant. Crumble the feta cheese on top.
7. Drizzle with the remaining tablespoon of olive oil and sprinkle with oregano, salt, and black pepper.
8. Bake in the preheated oven for 15-20 minutes or until the crust is golden brown.
9. Once baked, remove the pizza from the oven and garnish with fresh basil leaves before slicing and serving.

Nutrition

• Calories: 450
• Protein: 12 g
• Carbs: 55 g
• Fiber: 5 g
• Sugar: 6 g
• Sodium: 700 mg
• Cholesterol: 20 mg
• Total Fat: 20 g
• Saturated Fat: 5 g
• Unsaturated Fat: 15 g
• Water: 0.1 L

Health Benefits

• Eggplant is rich in antioxidants, which help combat oxidative stress.
• Tomatoes are a great source of vitamins C and K, supporting immune function and bone health.

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