Eggplant, Haloumi & Tomato Pizzas

4
Servings
15m
Prep Time
25m
Cook Time
40m
Ready In


"From our weekday newspaper The West Australian. Times are estimated."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (492.7 g)
  • Calories 866.5
  • Total Fat - 46.6 g
  • Saturated Fat - 14.3 g
  • Cholesterol - 52.8 mg
  • Sodium - 1950.1 mg
  • Total Carbohydrate - 68.7 g
  • Dietary Fiber - 11.7 g
  • Sugars - 12 g
  • Protein - 46.2 g
  • Calcium - 674.2 mg
  • Iron - 4.9 mg
  • Vitamin C - 22.6 mg
  • Thiamin - 2.6 mg

Step 1

Brush oil over both sides of eggplant slices.

Step 2

Heat an oiled, large, barbecue grill plate over a medium to high heat and add eggplant in two batches, cooking for about 3 minutes on each side, or until tender and then remove.

Step 3

Place each pizza base on a large oven tray. and cook in a very hot oven (220C) for 3 minutes and then remove.

Step 4

Spread combined sauce and pesto evenly over bases and top with eggplant, haloumi and tomatoes and sprinkle with combined pizza (mozzarella) cheese and parmesan and return to oven.

Step 5

Cook, swapping trays halfway, for about 10 to 12 minutes, or until golden and then remove.

Step 6

To serve, top with combined rocket and pine nuts and drizzle with balsamic glaze.

Step 7

TIP - cooked eggplant can be stored in an airtight container in the fridge for up two 2 days. Instead of drizzling balsamic glaze over rocket, replace with fresh-squeezed lemon juice.

Tips & Variations


No special items needed.

Related