Eggplant Pizzas with Crispy Chick Peas

and Rocket

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Low-Carb
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Low-Carb
Share!

Instructions

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1 Roast eggplants

Preheat the oven to 200°C. Rinse eggplants and cut to 1 cm / 0,5 inch slices. Place on an oven tin lined with baking paper. Brush lightly with half of the oil. Roast for about 20 minutes until nicely browned.

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2 Prepare topping

Meanwhile, peel and mince onion and garlic. Chop sun dried tomatoes. Heat the remaining oil on a pan over medium-high heat. Fry onion for 5 minutes. Add garlic, sun dried tomatoes, tomato paste, dried basil, salt, and black pepper. Stir for 3–4 minutes.

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3 Season chick peas

Rinse chickpeas in a colander and drain well. Pour to a bowl and coat with oil. Season with paprika powder, salt and black pepper.

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4 Add and roast

Take the eggplant tin from the oven. Divide the tomato mixture evenly on the eggplants. Sprinkle the grated mozzarella on top. Make space and add the seasoned chickpeas. Continue roasting in the oven for about 15 minutes until the chickpeas are toasted and the tops of the eggplant pizzas are nicely browned.

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5 Finish

Rinse cherry tomatoes and rocket leaves. Slice or halve cherry tomatoes. Divide the tomatoes and rocket leaves on top of the eggplant pizzas.

Tips for fussy eaters

Replace eggplants with toasts.

Pro tip

Take the time to roast the eggplants until nicely browned! The taste and the texture will make up for it!

Indulging without the guilt!

Cooking Time: 35 min

Cals 453 · Prot 10.4 · Carbs 9.2 · Fat 12.4

Ingredients

Number of people

Pizzas

Eggplant 500 Grams
Red onion 1 Pieces
Garlic cloves 3 Pieces
Sun dried tomatoes 30 Grams
Olive oil 2 Tbsp
Tomato paste 60 Grams
Dried basil 2 Grams
Salt 0.75 Tsp
Black pepper 0.5 Tsp
Grated mozzarella 150 Grams

Crispy chickpeas

Chickpeas 300 Grams
Olive oil 1 Tbsp
Paprika powder 2 Grams
Salt 0.75 Tsp
Black pepper 0.25 Tsp

To serve

Cherry tomatoes 200 Grams
Rocket 30 Grams

Indulging without the guilt!

Cooking Time: 35 min

Cals 453 · Prot 10.4 · Carbs 9.2 · Fat 12.4

Instructions

photo

1 Roast eggplants

Preheat the oven to 200°C. Rinse eggplants and cut to 1 cm / 0,5 inch slices. Place on an oven tin lined with baking paper. Brush lightly with half of the oil. Roast for about 20 minutes until nicely browned.

photo

2 Prepare topping

Meanwhile, peel and mince onion and garlic. Chop sun dried tomatoes. Heat the remaining oil on a pan over medium-high heat. Fry onion for 5 minutes. Add garlic, sun dried tomatoes, tomato paste, dried basil, salt, and black pepper. Stir for 3–4 minutes.

photo

3 Season chick peas

Rinse chickpeas in a colander and drain well. Pour to a bowl and coat with oil. Season with paprika powder, salt and black pepper.

photo

4 Add and roast

Take the eggplant tin from the oven. Divide the tomato mixture evenly on the eggplants. Sprinkle the grated mozzarella on top. Make space and add the seasoned chickpeas. Continue roasting in the oven for about 15 minutes until the chickpeas are toasted and the tops of the eggplant pizzas are nicely browned.

photo

5 Finish

Rinse cherry tomatoes and rocket leaves. Slice or halve cherry tomatoes. Divide the tomatoes and rocket leaves on top of the eggplant pizzas.

Tips for fussy eaters

Replace eggplants with toasts.

Pro tip

Take the time to roast the eggplants until nicely browned! The taste and the texture will make up for it!

Ingredients

Number of people

Pizzas

Eggplant 500 Grams
Red onion 1 Pieces
Garlic cloves 3 Pieces
Sun dried tomatoes 30 Grams
Olive oil 2 Tbsp
Tomato paste 60 Grams
Dried basil 2 Grams
Salt 0.75 Tsp
Black pepper 0.5 Tsp
Grated mozzarella 150 Grams

Crispy chickpeas

Chickpeas 300 Grams
Olive oil 1 Tbsp
Paprika powder 2 Grams
Salt 0.75 Tsp
Black pepper 0.25 Tsp

To serve

Cherry tomatoes 200 Grams
Rocket 30 Grams
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