Eggplant Curry Thin Crust Pizza
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 C Canned tomatoes 4 Roasted Garlic cloves (in olive oil and herbs)1 Medium Green Pepper600 grams Eggplant (2 medium) diced8 Large Mushrooms, sliced1 t coriander1 T marsala1 t curcuma1 Lime (juice only)60 grams Tre Stelle light Feta cheese4 Pita - Haddad Bakery Lebanese Style Wheat Pita
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.
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.
Nutritional Info 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
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