Pizza de Berenjenas y Queso

Pizza de Berenjenas y Queso is a delightful Spanish twist on pizza, featuring roasted eggplant and a rich cheese blend that creates a savory and satisfying dish. This high-protein pizza is perfect for those seeking a hearty meal that's both nutritious and flavorful.

Ingredients

• Eggplant - 200 grams
• Olive oil - 2 tablespoons
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Whole wheat pizza dough - 250 grams
• Tomato sauce - 100 grams
• Mozzarella cheese - 100 grams
• Parmesan cheese - 50 grams
• Fresh basil - a handful
• Oregano - 1 teaspoon

Steps

1. Preheat the oven to 220°C (428°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 dry with paper towels.
4. In a bowl, toss the eggplant slices with olive oil, black pepper, and oregano.
5. Spread the eggplant on a baking sheet and roast in the preheated oven for 15 minutes, flipping halfway through.
6. While the eggplant is roasting, roll out the whole wheat pizza dough on a floured surface to your desired thickness.
7. Transfer the rolled dough to a pizza stone or baking tray and spread the tomato sauce evenly over the base.
8. Once the eggplant is ready, layer the roasted slices on top of the tomato sauce.
9. Sprinkle mozzarella and Parmesan cheese generously over the eggplant.
10. Bake the pizza in the oven for 10-12 minutes, or until the cheese is melted and bubbly.
11. Remove from the oven and garnish with fresh basil before slicing and serving.

Nutrition

• Calories: 450
• Protein: 22 g
• Carbs: 50 g
• Fiber: 6 g
• Sugar: 4 g
• Sodium: 600 mg
• Cholesterol: 30 mg
• Total Fat: 18 g
• Saturated Fat: 6 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from eggplant, promoting heart health.
• High in protein due to cheese, aiding muscle repair and growth.

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