I'm so pleased with how well this little dish turned out. I was having a mad pizza craving, and this really hit the spot. The eggplant is such a meaty vegetable that I didn't even miss not having meat on my pizza. And the ooey-gooey cheese is really fulfilling.
Ingredients:
1 green pepper
2 oz. eggplant, diced
3 oz. hard cheese, grated (I used a mix of swiss and sharp cheddar)
1 low calorie tortilla
Seasonings to taste (I used garlic powder, black pepper, red pepper flake, Italian seasoning, a touch of sea salt)
Tabasco sauce
Cooking spray
Directions:
Coat a sheet pan with cooking spray. Lightly spray pepper with cooking spray. Put under the broiler and broil until skin is blackened, turning to blacken all sides. Remove from oven and place in a sealed container for 20 minutes. Peel the blackened skin from the pepper. Remove seed core. Place pepper in food processor. Add Tabasco sauce to taste and preferred seasoning to taste. Pulse grind until smooth.
Preheat oven to 425 F.
Chop eggplant and place pieces in a bowl. Spray lightly with cooking spray. Add seasonings and mix well.
Add cooking spray to a non-stick pan and heat over medium heat. Heat tortilla on both sides, about 1 minute per side. Place tortilla on a sheet pan. Spread a layer of pepper paste over the tortilla. Top with eggplant chunks. Add more pepper paste on top of eggplant. Top with grated cheese (3 oz. may be too much for the size of this pizza, so if there is some left over, eat it as a snack).
Place pan in preheated oven for 10 minutes or until cheese is nicely melted.
Enjoy!
Serves 1
Dinner for Meta-Slim Plus - Level 2
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