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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 316.8
  • Total Fat: 4.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 549.1 mg
  • Total Carbs: 59.6 g
  • Dietary Fiber: 12.6 g
  • Protein: 15.3 g

View full nutritional breakdown of Eggplant Curry Thin Crust Pizza calories by ingredient
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Eggplant Curry Thin Crust Pizza

Submitted by: JULIA_RUN2SMILE
Eggplant Curry Thin Crust Pizza

Introduction

This is a quick and delicious meal with an "indian" twist that delivers the sweetness of soft eggplant with a kick of curry. This is a quick and delicious meal with an "indian" twist that delivers the sweetness of soft eggplant with a kick of curry.
Number of Servings: 4

Ingredients

    1 C Canned tomatoes
    4 Roasted Garlic cloves (in olive oil and herbs)
    1 Medium Green Pepper
    600 grams Eggplant (2 medium) diced
    8 Large Mushrooms, sliced
    1 t coriander
    1 T marsala
    1 t curcuma
    1 Lime (juice only)
    60 grams Tre Stelle light Feta cheese
    4 Pita - Haddad Bakery Lebanese Style Wheat Pita

Tips

I prepare my own roasted garlic that I keep handy in the fridge in olive oil and fresh herbs...


Directions

Preheat the oven at 400F.

Over medium heat, warm up tomatoes and garlic*. Add the pepper and saute for 2 minutes. When stock begins to lighly boil, add the eggplant, salt, and pepper (to taste).

As the eggplant cooks you will need to add more liquid because the eggplant will absorb it. Keep an eye on the pan and add lime juice and spice as the eggplant becomes more tender. Add mushroom last.

Place pita bread (4) on pizza pan. Distribute the eggplant mix on pita and garnish with feta cheese. Bake in the oven for 10 min at 400F ;then broil for 1-2 min.

This dish makes 4 servings

Serving Size: 4 Individual Pizza (pita size)

Number of Servings: 4

Recipe submitted by SparkPeople user JULIABELANGER.





TAGS:  Vegetarian Meals |

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