Eggplant, Haloumi & Tomato Pizzas
December 05, 2018
"From our weekday newspaper The West Australian. Times are estimated."
- 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
Brush oil over both sides of eggplant slices.
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.
Place each pizza base on a large oven tray. and cook in a very hot oven (220C) for 3 minutes and then remove.
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.
Cook, swapping trays halfway, for about 10 to 12 minutes, or until golden and then remove.
To serve, top with combined rocket and pine nuts and drizzle with balsamic glaze.
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.