Eggplant, Haloumi & Tomato Pizzas
Recipe: #31029
December 05, 2018
Categories: Pizza, Snacks, Cheese, Parmesan, Tomato, Eggplant, Game/Sports Day, Grilling (Outdoor), Oven Bake, Vegetarian, Fresh Tomatoes, Vegetarian Dinner, more
"From our weekday newspaper The West Australian. Times are estimated."
Original is 4 servings
Ingredients
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 by Step Method
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
No special items needed.
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