Sliced eggplant that is either baked or fried in olive oil is one of the most popular foods in Israel. It is a major part of “sabich – pita filled with hummus, hard boiled egg, salad and slices of eggplant) which is one of the most popular street foods in Israel. Slices of eggplant baked in olive oil are part of the healthy Mediterranean diet. In this recipe I have replaced the pizza dough with sliced eggplant with a tasty and healthy result
Ingredients
Servings 6
PIZZA
- 2 medium eggplants thinner eggplants have less seeds
- Olive oil
- Salt black pepper and dried oregano
- Fresh mozzarella or Feta cheese
- Halved cherry tomatoes
- Basil
- Olives optional
- Sliced peppers optional
- 2 egg yolks optional
- Shredded cheese any good melting cheese
TOMATO SAUCE
- ½ 14 ounce can crushed tomatoes or 2 grated medium tomatoes
- 2 tablespoons tomato paste
- 3 cloves crushed garlic
- 1 tablespoon olive oil
- Salt black pepper and dried oregano
- 1 teaspoon sugar if needed
Nutritional Facts
Nutrition Facts
Eggplant Pizza
Amount per Serving
Calories
166
% Daily Value*
Fat
11
g
17
%
Saturated Fat
4
g
25
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
5
g
Cholesterol
80
mg
27
%
Sodium
555
mg
24
%
Potassium
458
mg
13
%
Carbohydrates
12
g
4
%
Fiber
5
g
21
%
Sugar
7
g
8
%
Protein
7
g
14
%
Vitamin A
390
IU
8
%
Vitamin C
8
mg
10
%
Calcium
122
mg
12
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
- Preheat the oven to 220℃/430℉ using convection if you have.
- Peel the eggplants to create a zebra stripe pattern, and slice into relatively thick slices, about 2 cm or 1 inch (as seen in the video). Slice grooves into each eggplant.
- Line a tray with parchment paper and grease it with olive oil.
- Arrange the eggplant slices in one layer on prepared pan.
- Sprinkle the eggplant slices with olive oil and add salt, black pepper and oregano
- Roast until partially browned (15-25 minutes).
- Do not over bake the eggplant at this stage as it is going back into the oven.
- Adjust the oven temp to broil.
- Prepare tomato sauce by mixing together crushed tomatoes, tomato paste, garlic, olive oil, salt, pepper, and oregano. Be sure to taste the sauce and if sour, add a teaspoon of sugar.
- Spread the tomato sauce on the roasted eggplant slices, top with crumbles of mozzarella or Feta cheese. Spread halved cherry tomatoes, basil, olives and/or sliced peppers on top of eggplant slices and around the pan.
- Place an egg yolk on top if desired, sprinkle shredded cheese over top and place in oven.
- Roast in the oven for 5-10 minutes - depending on how you like the yolk. If you prefer a runny yolk bake it in the upper part of the oven, if you prefer a hard yolk roast it in the middle of the oven. Enjoy hot and fresh with extra roasted veggies on the side.
