Moroccan Eggplant Pizza

Moroccan Eggplant Pizza is a vibrant twist on traditional pizza, featuring a spiced eggplant topping and a fragrant blend of Moroccan flavors. This vegetarian dish is perfect for those seeking a unique and healthy meal option.

Ingredients

• Pizza Dough - 200 grams
• Eggplant - 1 medium (about 250 grams)
• Olive Oil - 2 tablespoons
• Red Onion - 1 small, thinly sliced
• Garlic - 2 cloves, minced
• Ground Cumin - 1 teaspoon
• Ground Coriander - 1 teaspoon
• Smoked Paprika - 1 teaspoon
• Chickpeas - 100 grams, cooked
• Tomato Sauce - 100 grams
• Feta Cheese - 50 grams, crumbled
• Fresh Parsley - 2 tablespoons, chopped
• Salt - to taste
• Black Pepper - to taste

Steps

1. Preheat the oven to 220°C (428°F).
2. Slice the eggplant into 1 cm thick rounds, sprinkle with salt, and let them sit for 15 minutes to draw out moisture.
3. Rinse the eggplant slices under cold water and pat them dry with a paper towel.
4. In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced eggplant and cook until golden brown, about 5-7 minutes on each side. Remove from heat.
5. In the same skillet, add another tablespoon of olive oil, then add the sliced red onion and minced garlic. Sauté until the onion is translucent, about 3-4 minutes.
6. Stir in the ground cumin, ground coriander, and smoked paprika, and cook for an additional minute until fragrant.
7. Add the cooked chickpeas to the skillet and mix well. Season with salt and black pepper to taste.
8. Roll out the pizza dough on a floured surface to your desired thickness and transfer it to a baking sheet or pizza stone.
9. Spread the tomato sauce evenly over the pizza dough, leaving a small border around the edges.
10. Layer the sautéed onion, garlic, and chickpea mixture over the sauce, followed by the cooked eggplant slices.
11. Sprinkle crumbled feta cheese on top.
12. Bake in the preheated oven for 15-20 minutes, or until the crust is golden and the cheese is slightly melted.
13. Remove from the oven and garnish with fresh parsley before slicing and serving.

Nutrition

• Calories: 400
• Protein: 12 g
• Carbs: 50 g
• Fiber: 12 g
• Sugar: 6 g
• Sodium: 600 mg
• Cholesterol: 20 mg
• Total Fat: 18 g
• Saturated Fat: 4 g
• Unsaturated Fat: 14 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants and vitamins from the eggplant and vegetables.
• High in fiber, which aids in digestion and promotes satiety.

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