Pizza de Berenjena

Pizza de Berenjena is a delightful vegan Spanish pizza that features roasted eggplant and a medley of fresh vegetables, all atop a crispy base. This dish combines rich Mediterranean flavors, making it a healthy and satisfying meal option.

Ingredients

• Pizza dough - 250 grams
• Eggplant - 1 medium (about 200 grams)
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Red bell pepper - 1 medium, diced
• Zucchini - 1 small, diced
• Tomato sauce - 100 grams
• Nutritional yeast - 3 tablespoons
• Dried oregano - 1 teaspoon
• Salt - to taste
• Black pepper - to taste
• Fresh basil - a handful, for garnish

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.
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 minced garlic and sauté for 1 minute until fragrant.
5. Add the diced red bell pepper and zucchini to the skillet and cook for about 5 minutes until softened. Season with salt, pepper, and dried oregano.
6. In a separate bowl, mix the tomato sauce with 1 tablespoon of olive oil and nutritional yeast, then spread this mixture evenly over the pizza dough.
7. Arrange the sautéed vegetables on top of the sauce, followed by the eggplant slices.
8. Bake the pizza in the preheated oven for 15-20 minutes or until the crust is golden and the vegetables are cooked.
9. Remove the pizza from the oven and garnish with fresh basil leaves before slicing and serving.

Nutrition

• Calories: 320
• Protein: 10 g
• Carbs: 45 g
• Fiber: 8 g
• Sugar: 5 g
• Sodium: 550 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1 g
• Unsaturated Fat: 11 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from eggplant and bell peppers.
• High in dietary fiber, promoting digestive health.

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