Eggplant Pizzas with Crispy Chick Peas

and Rocket
Indulging without the guilt!
Cals 614 · Prot 37 · Carbs 85 · Fat 20
Vegetarian
Low Carb
35 min
Eggplant Pizzas with Crispy Chick Peas and Rocket
Indulging without the guilt!
Cals 614 · Prot 37 · Carbs 85 · Fat 20
Vegetarian
Low Carb
Ingredients
Pizzas
Eggplant
2 Pieces
Olive oil
2 Tbsp
Red onion
1 Piece
Garlic cloves
3 Pieces
Sun dried tomatoes
60 Grams
Tomato paste
50 Grams
Dried basil
2 Grams
Salt
0.5 Tsp
Black pepper
0.5 Tsp
Grated cheddar 4*
60 Grams
Grated mozzarella 4*
60 Grams
Crispy chickpeas
Chickpeas
240 Grams
Paprika powder
2 Grams
Salt
0.5 Tsp
Black pepper
0.5 Tsp
Olive oil
1 Tbsp
To serve
Cherry tomatoes
150 Grams
Rocket
20 Grams

Allergens

*4 Milk
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal) 2566 / 614
Fats (g) 20.2
of which saturated (g) 13.9
Carbohydrates (g) 85
of which sugars (g) 32.5
Fibers (g) 24.7
Proteins (g) 36.6
Salt (g) 2.8
*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Roast eggplants

1 Roast eggplants

Preheat the oven to 200°C/180°C fan. Rinse the eggplants and slice them into 1 cm / 0.5 inch rounds. Arrange the rounds on a lined baking tray. Drizzle with olive oil and roast in the oven for 20 min.
Prepare topping

2 Prepare topping

Meanwhile, peel and chop the onion. Peel and mince the garlic. Chop the sun dried tomatoes. Heat a non-stick pan over a medium-low heat with a drizzle of olive oil. Once hot, add the onion and cook for 5-6 min or until softened. Add the garlic, sun dried tomatoes, tomato paste, dried basil, salt, and black pepper and cook for 3-4 min further.
Season chickpeas

3 Season chickpeas

Rinse and drain the chickpeas. Add them to a bowl with the paprika powder, salt, black pepper and a drizzle of olive oil. Mix well to coat.
Add and roast

4 Add and roast

Remove the eggplants from the oven and spoon the tomato mixture over them. Sprinkle with the grated cheddar and mozzarella. Make some space and add the seasoned chickpeas to the tin. Roast for 15 min further or until the chickpeas are toasted and the tops of the eggplant pizzas are browned.
Finish

5 Finish

Rinse the cherry tomatoes and rocket leaves. Halve the cherry tomatoes. Arrange the tomatoes and rocket leaves over the eggplant pizzas. Divide to plates and serve.
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