MINI EGGPLANT PIZZA
Nutrition per serving: 367 kcal, 18g Fats, 39g Carbs, 15g Protein.
Serves: 2 Prep: 10 mins, Cook: 20 mins.
What you need:
- 1 large eggplant
- 1 tbsp. olive oil + ½ tbsp.
- 1 cup (240ml) tomato puree
- 2 cloves garlic, minced
- 1 small onion, sliced
- 2-3 handfuls spinach
- ¾ cup (75g) shredded mozzarella cheese
- 1-2 tsp. oregano
What you need to do:
Preheat the oven to 400F (200C).
Slice the eggplant lengthwise, about 1/4-1/3 inches thick. Rub 1 tbsp. olive oil on each side of the eggplant slices and place it on a baking tray lined with baking paper — season with salt and pepper.
Place in the oven for about 10 minutes.
Meanwhile, grab a pan, and heat the remaining ½ tbsp. olive oil. Add in the garlic and onion, and sauté for about 3-4 minutes, until soft — season with salt and pepper.
Next, add in the tomato puree and spinach and cook for another 1-2 minutes until the spinach has wilted.
Remove the eggplant slices from the oven, and top each with the tomato sauce mixture.
Sprinkle with grated cheese and oregano. Place in the oven for another 5 minutes, or until the cheese has melted. Serve immediately.