Fusion Eggplant Pizza with a Middle Eastern Twist
with apricot chutney, mozzarella, ras el hanout & spinachCalories
:
950 kcalProtein
:
31.2g proteinTotal
:
30 minutesDifficulty
:
EasyVeggie
Allergens:
- Gluten
- Tarwe
- Melk (inclusief lactose)
- Melk (inclusief lactose)
- May contain traces of allergens
.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
½ piece
Pizza dough
(Contains: Gluten, Tarwe May be present: Melk (inclusief lactose))
40 g
Shredded mozzarella
(Contains: Melk (inclusief lactose))
50 g
Passata
½ piece
Eggplant
½ piece
Garlic
¼ sachet(s)
Ras el hanout
1 piece
Tomato
½ sachet(s)
Middle Eastern spice mix
50 g
Spinach
25 g
Apricot chutney
½ piece
Red onion
Not included in your delivery
1 tablespoon
Olive oil
½ teaspoon
Sugar
½ tablespoon
Honey [or plant-based alternative]
1 teaspoon
Balsamic vinegar
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3973 kJ
Calories950 kcal
Fat30.9 g
Saturated Fat10 g
Carbohydrate128.5 g
Sugar33.7 g
Dietary Fiber10.4 g
Protein31.2 g
Salt4.9 g
Potassium799.9 mg
Calcium89.6 mg
Iron2.1 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Cooking Steps
1
- Preheat the oven to 200°C.
- Slice the eggplant into thin crescents and season with salt and pepper.
- Heat a drizzle of olive oil in a deep frying pan over medium-high heat. Fry the eggplant for 3 minutes per side.
- Meanwhile, dice the tomato and crush or mince the garlic. Slice the onion into half-rings.
2
- Heat a drizzle of olive oil in a deep frying pan over high heat and fry the onion for 1 - 2 minutes.
- Gradually add the spinach, tearing it directly into the pan.
- Fry for 1 – 2 minutes until it starts to wilt, then season to taste with salt and pepper.
3
- In a bowl, combine the garlic with the passata, the balsamic vinegar, the tomato, the ras el hanout and the sugar. Season to taste with salt and pepper.
- Combine the eggplant with the honey and the Middle Eastern spices.
- Transfer the pizza dough to a parchment-lined baking sheet.
- Top with the tomato sauce, the spinach and the eggplant.
4
- Scatter over the cheese and bake in the oven for 12 - 14 minutes, or until golden-brown.
- Serve the pizza topped with the apricot chutney.
