Eggplant Pizza

This Keto Japanese Eggplant Pizza features a savory eggplant base topped with rich, umami-packed ingredients, making it a delightful low-carb alternative to traditional pizza. Perfectly satisfying and flavorful, it combines the essence of Japanese cuisine with the beloved concept of pizza.

Ingredients

• Eggplant - 1 medium-sized
• Olive oil - 2 tablespoons
• Shredded mozzarella cheese - 150 grams
• Soy sauce - 1 tablespoon
• Miso paste - 1 tablespoon
• Sliced mushrooms - 100 grams
• Sliced green onions - 2 tablespoons
• Fresh basil - 5 leaves
• Red pepper flakes - 1/2 teaspoon
• Salt - to taste
• Black pepper - to taste

Steps

1. Preheat the oven to 200°C (400°F).
2. Slice the eggplant into 1 cm thick rounds and sprinkle with salt. Let it sit for 10 minutes to draw out moisture.
3. Rinse the eggplant slices under cold water and pat them dry with a paper towel.
4. Brush both sides of the eggplant slices with olive oil and place them on a baking sheet lined with parchment paper.
5. Bake the eggplant slices in the preheated oven for 15 minutes until they start to soften.
6. In a small bowl, mix the shredded mozzarella cheese, soy sauce, miso paste, sliced mushrooms, green onions, red pepper flakes, salt, and black pepper until well combined.
7. Remove the eggplant from the oven and top each slice with the cheese and mushroom mixture.
8. Return the baking sheet to the oven and bake for an additional 10 minutes or until the cheese is melted and bubbly.
9. Remove from the oven, garnish with fresh basil leaves, and serve hot.

Nutrition

• Calories: 350
• Protein: 20 g
• Carbs: 12 g
• Fiber: 5 g
• Sugar: 4 g
• Sodium: 800 mg
• Cholesterol: 50 mg
• Total Fat: 25 g
• Saturated Fat: 10 g
• Unsaturated Fat: 15 g
• Water: 0.2 L

Health Benefits

• Rich in antioxidants and vitamins from eggplant.
• Low in carbohydrates, making it suitable for a ketogenic diet.
• Contains healthy fats from olive oil and cheese.

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