Name: Tomato and Eggplant Pizza
Prep time: 15 min
Cook time: 30 min
Yield: 2 servings
Ingredients: 1 pizza dough; 6 tomato; 1 tablespoon of olive oil; 1 pinch of Provence herb (optional); 4 eggplant; 1 garlic clove; 0.5 lemon; 2 tablespoon of olive oil; salt (according to taste); pepper (according to taste)

Tomato and Eggplant Pizza

Caloric value per serving: Pizza dough 106 kcal - Tomatoes 11 kcal - Olive oil (for 3 tbsp) 45 kcal - Eggplant 15 kcal - TOTAL 177 kcal Source: http://www.cuisineaz.com/recettes/pizza-tomates-aubergines-54674.aspx

Vegetarian Pizza Midday Public

Course: Main course

Preparation time: 15 minutes

Cooking time: 30 minutes

Cost per serving: 3,08 €

Energy: 692 kcal / serving

Nutritional score:

Instructions

1. *-Prepare the eggplant caviar:
2. Preheat your oven to 350°F (180°C). Set to broil.
3. Peel the garlic and chop it. In a bowl, put the garlic and drizzle it with lemon juice.
4. Wash the eggplants and place them in a dish. Pierce them with the tip of a knife and place them under the broiler.
5. Cook them for about 20 minutes, turning them regularly.
6. Let them cool, then cut the eggplants in half. Scoop out the flesh with a spoon. Put it in the blender with the garlic and lemon mixture. Season and blend.
7. In a bowl, pour the eggplant caviar and add the olive oil. Mix well.
8. Refrigerate.
9. Preheat the oven to 425°F (210°C).
10. Roll out the dough on parchment paper and prick it with a fork.
11. Wash the tomatoes and slice them.
12. Spread the eggplant caviar on the dough, then arrange the tomato slices.
13. Drizzle with a drizzle of olive oil and season.
14. Sprinkle with Herbes de Provence.
15. Slide the pizza into the bottom of the oven for 15 minutes, until the crust is golden brown.
16. Serve hot.

Notes & Suggestions

Average nutritional values per serving
Energy 1,452.18 kJ / 347.07 kCal
Fat 10.20 g, of which saturated 0.66 g
Carbohydrates 50.69 g, of which sugars 13.05 g
Fiber 9.24 g
Protein 7.84 g
Sodium 578.20 mg