Mini Eggplant Pizzas
A meatless dinner in 20 minutes
Ingredients
- 1 eggplant (about 230 g)
- 2 pinches of salt
- 1 teaspoon olive oil
- Juice of 1/2 lemon
- 60 g Happy Frucht tomato purée (sugar-free)
- 1 pinch dried oregano (fresh is even better)
- 1 pinch dried basil (fresh is even better)
- 20 g chicken breast ham (about 4 slices) (Choose one with a high meat content!)
- 35 g light feta cheese
- 15 g pecorino cheese (or another cheese with a stronger flavor)
Instructions
- Preheat the oven to 200°C (392°F).
- Wash the eggplant and slice it into finger-thick rounds. Place the slices on a baking tray lined with parchment paper. Drizzle both sides with lemon juice and olive oil, then sprinkle with salt.
- Put the tomato purée into a bowl and season it with salt, oregano, and basil. Mix well and spoon it onto the eggplant slices.
- Dice the ham and sprinkle it over the sauce.
- Dice the feta cheese and scatter it on top as well.
- Place the tray in the oven and bake for about 15 minutes, until the tops become crispy. Remove from the oven, transfer to a large plate, and while still hot, sprinkle with grated cheese so it melts nicely on top.
- Serve with fresh arugula!
Calories and macros
1 serving
Energy: 246 calories
Protein: 21 grams
Carbohydrates: 14 grams
Fat: 12 grams