Not sure which alternative dish to invent with aubergines? If you lack a pinch of imagination in the kitchen, trust me: I would like to offer you fake eggplant pizzas! As a base, we will use slices of aubergine, and as a filling the classic tomato and mozzarella! Don't miss the idea.
Video of the Recipe
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Identity Card of the Recipe
- 67 KCal Calories per serving
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Ingrediants
- 600 g of eggplant
- 200 g of tomato puree
- 2 tablespoons of extra virgin olive oil
- 1 pinch of salt
- 1 pinch of pepper
- 1 teaspoon of oregano
- A few basil leaves
- 120 g of smoked cheese
Materials Needed
- Cooking pan
- Chopping board
- Knife
- Baking plate
- Colander or colander
Preparation
- Wash the aubergines, trim them and cut them into slices.
- Arrange the aubergines on a colander, alternating with coarse salt: place the colander on a bowl and let it rest for a couple of hours so that the bitter vegetation water is removed.
- At the end, drain the aubergines, wash them under water and gently squeeze them.
- Cook the eggplant slices on a hot pan, without adding seasonings: turn them over after a couple of minutes and continue cooking with the lid on until soft (5-8 minutes).
The alternative idea
Those who wish can cook the aubergines in the oven: in this case, we recommend sprinkling the slices with a little oil to prevent the aubergines from becoming too dry.- Arrange the eggplant slices on a baking sheet. Season with salt and pepper.
- Stuff the aubergine slices with a teaspoon of tomato puree and bake at 180 ° C (function: ventilated) for about 10 minutes.
- Remove from the oven, finish the filling with a slice of cheese (eg scamorza or fontina), a pinch of pepper and a few leaves of oregano.
- Put it back in the oven and cook for another 10 minutes.
- Serve the eggplant pizzaiola with a fresh basil leaf.
Alice's comment - PersonalCooker
You can change the taste of eggplant pizzaiola, enriching each slice with an anchovy fillet, a diced feta or simply a pinch of oregano. Aubergine pizzas are special as an appetizer or perfect as a complement to a second dish.Nutritional values and Health Comment on the recipe
That of the Eggplant Pizzaiola is a recipe that belongs to the set of appetizers.
It has a very low caloric intake, supplied mainly by lipids, followed by carbohydrates and finally by proteins; fatty acids are mainly monounsaturated, simple carbohydrates and peptides of high biological value.
The fiber content is excellent, while the cholesterol content is irrelevant.
The Eggplant Pizzaiola are relevant to conventional nutritional regimes and also of a clinical type; they have no contraindications for the diet of the overweight and against metabolic diseases.
They are to be limited or eliminated, on the basis of individual sensitivity, in the case of lactose intolerance.
They do not contain gluten.
They are suitable for vegetarians but not for vegans.
The abundance of fiber can increase intestinal motility.
The average portion of Eggplant alla Pizzaiola is about 100-200 g (65-130 kcal).
