Eggplant & Caramelised Onion Pizza
Created by ImPat on March 24, 2019
- Servings: 4
- Prep Time: 15m
- Cook Time: 25m
- Recipe #31700
Ingredients
- 2 onions, large and thinly sliced
- 2 tablespoon maple syrup
- 2 tablespoon olive oil (extra virgin olive oil, plus extra for drizzling)
- Sea salt
- Cracked black pepper
- 3/4 cup tomato puree (passata, 210 grams)
- 1 clove garlic, minced
- 200 grams wholemeal pita breads (2 large specified)
- 1 eggplant (aubergine, thinly sliced)
- 250 grams cherry tomatoes (halved)
- 2 tablespoons capers
- 3/4 cup parmesan cheese, finely grated (plus extra to serve, 60 grams)
- 1 cup spinach leaves (baby leaves, 25 grams)
How to Make
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Step 1: Preheat oven to 240°C (475°F).
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Step 2: Place the onion, maple syrup, olive oil, salt and pepper on a large oven tray and toss to combine and cook, stirring halfway, for 15 minutes or until golden and tender.
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Step 3: Place the tomato puree, garlic, salt and pepper in a medium bowl and stir to combine.
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Step 4: Place the pita breads on 2 large oven trays, spread with the tomato mixture and top with the caramelised onion, eggplant, tomato, capers and parmesan and cook for 8–10 minutes or until golden and crisp.
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Step 5: Top with the baby spinach, extra parmesan and salt and pepper, and drizzle with extra oil to serve.
Nutritional Facts
- Serving Size: 1 (267.4 g)
- Calories 290.6
- Total Fat - 11.9 g
- Saturated Fat - 3.6 g
- Cholesterol - 11.9 mg
- Sodium - 441 mg
- Total Carbohydrate - 38.4 g
- Dietary Fiber - 5.9 g
- Sugars - 14.2 g
- Protein - 11.4 g
- Calcium - 246.5 mg
- Iron - 2.5 mg
- Vitamin C - 20.6 mg
- Thiamin - 0.2 mg