🍕 Spicy Eggplant Pizza

Name: Spicy Eggplant Pizza
Total time: 30 min
Yield: 4 servings
Ingredients: 450 g eggplants; salt; 2 garlic cloves; 2 small red onions; 3 tbsp olive oil; 1 red chili pepper; 2 sprigs basil; 425 g canned tomatoes (drained weight); pepper; sugar; 4 pizza bases; flour (for working); 4 sprigs oregano; 150 g young goat cheese

689 kcal · 30 min · 4 servings

Cook this free in the MyFoody app →

Ingredients

450 g eggplants
salt
2 garlic cloves
2 small red onions
3 tbsp olive oil
1 red chili pepper
2 sprigs basil
425 g canned tomatoes (drained weight)
pepper
sugar
4 pizza bases
flour (for working)
4 sprigs oregano
150 g young goat cheese

Instructions

1. Wash the eggplants thoroughly and pat them dry with a kitchen towel.
2. Cut the eggplants into approx. 1 cm cubes.
3. Place the eggplant cubes in a colander and sprinkle them lightly with salt.
4. Let the eggplants drain for 15 minutes.
5. Peel the garlic cloves and the onions.
6. Finely chop the garlic and onions.
7. Heat olive oil in a pot.
8. Sauté the onions and garlic in it for 2 minutes until translucent.
9. Add the drained eggplant cubes to the pot.
10. Sauté the eggplants for 4 to 5 minutes, stirring constantly.
11. Wash the chili pepper and the basil.
12. Roughly chop the chili pepper.
13. Pluck the basil leaves from the stems.
14. Add the chopped chili and basil leaves to the eggplants.
15. Add the canned tomatoes including their liquid to the mixture.
16. Bring the sauce to a boil.
17. Reduce the heat to medium and simmer the sauce covered for 25 to 30 minutes.
18. Season the sauce with salt, pepper, and a pinch of sugar.
19. Dust the work surface with flour.
20. Divide the pizza dough into four equal parts.
21. Roll each dough part into a pizza base approx. 1 cm thick.
22. Prepare store-bought pizza dough according to the package instructions.
23. Place two dough slices each on a lightly floured baking sheet.
24. Distribute the eggplant ragout evenly over the dough circles.
25. Preheat the oven to 240 °C (convection: 220 °C, gas: level 4-5).
26. Place the pizzas on the lowest rack.
27. Bake the pizzas in two batches for approx. 15 minutes.
28. Wash the oregano.
29. Pluck the oregano leaves from the stems.
30. Divide the goat cheese into small pieces.
31. Distribute the goat cheese on the pizzas when there are 5 minutes of baking time left.
32. Sprinkle the finished pizzas with the oregano leaves.

Nutrition per serving

kcal: 689
Protein: 24 g · Fett/Fat: 28 g · Carbs: 82 g