Delicious pizza topped with fresh tomatoes and eggplant slices.
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Nutrition per Serving
Ingredients
Estimated total cost: €6.65 · €1.11/serving
- 1 medium aubergine, peeled and cubed (lightly salt and let sit for 15 minutes to remove bitterness)Est. price €0.80–€1.50
- 2 cloves of garlic, finely minced (saute in oil over low heat to release aroma without burning)Est. price €0.10–€0.25
- One 12- to 14-inch artisanal pizza base (pre-bake for a crispier crust)Est. price €2.50–€4.50
- 3 to 4 medium vine-ripened tomatoes, sliced approximately 1/4 inch thick, or one 16-ounce can of stewed tomatoes, drained (pat dry with paper towels to remove excess moisture)Est. price €1.20–€2.00
- Sea salt and freshly cracked black pepper to taste, if desiredEst. price €0.05–€0.10
- 1 to 1 1/2 cups of grated part-skim mozzarella cheese or soy-based mozzarella alternative (spread cheese evenly to ensure full coverage)Est. price €2.00–€3.50
Steps
- 1Begin by preheating the oven to a temperature of 425°F.
- 2In a medium skillet, mix the eggplant and garlic together with a small quantity of water. Cover the skillet and steam the ingredients until the eggplant is soft yet retains its firmness, which should take approximately 8 minutes. Remember to monitor the water level periodically to ensure that the bottom of the skillet remains moist throughout the steaming process.
Cultural note
The Tomato Eggplant Pizza Bake combines Mediterranean flavors with a twist on traditional pizza, showcasing the influence of Italian and Mediterranean cuisines. It offers a vegetarian alternative to traditional meat-based pizzas.
Seasonal note
Tomatoes and eggplants are in season during the summer months, making this dish ideal for late summer when these ingredients are at their peak freshness.
Health note
This Tomato Eggplant Pizza Bake is a nutritious dish packed with fiber, vitamins A and C, and protein. It is a good source of antioxidants and offers a healthy balance of macronutrients.
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