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
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.
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.
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.
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.
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.