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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

Sodium
This is NOT a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is NOT safe for those who are sensitive to gluten.

"You better cut the pizza in four pieces because I’m not hungry enough to eat six."

-Yogi Berra, Philosopher and baseball player

The refrigerator light goes on...

Quite simply, pizza is the perfect food. This recipe has it all - good fats, good carbs, lots of fiber, great flavor - the perfect balanced meal!

Eggplant

Eggplant belongs to the nightshade family, as do tomatoes and potatoes. As such, it is technically a fruit. As with tomatoes and other nightshade family members, there are a number of varieties of eggplant and markets carry more and more of them.

The large dark purple pear shaped eggplant is the most common. The larger the eggplant, the lesser the flavor will be and the tougher the skin. I generally look for fruit that is no more than about 1 lb (about 8 inches long and 4 inches in diameter).

The smaller version of the dark purple skinned eggplant is often called Italian or baby eggplant. These are more flavorful and the flesh is much more tender.

The straight thin eggplants known as Japanese or Asian eggplant have thin delicate skins, like Italian eggplant, but the flesh is sweeter. The color ranges from dark purple to a striped purple as well as a light amethyst. Because of the sweet flavor and delicate texture, these are the type that I use for any dishes where I may want whole slices or chunks.

White skinned eggplant is now widely available and it is this variety that gave eggplant its common name. Also delicate in flavor, they are especially beautiful when grilled.

8 ounces eggplant = 55 calories, 0g fat, 0g sat fat, 0g mono fat, 2g protein, 13g carbohydrates, 5mg sodium, 0mg cholesterol, 8 mcg Vitamin K

 

Pizza with Roasted Eggplant and Feta

Servings = 2 | Serving size =1 individual pizza

Cooking Time = 45 Minutes

This recipe can be multiplied by 2,3,4.

This recipe also requires making Whole Wheat Pizza Dough and Roasted Garlic

Leftovers are good cold for breakfast. Recipe time does not include making the pizza dough.

	spray olive or grapeseed oil
16 ounces	eggplant (cut into 1 - 1 1/2 cubes)
1 medium	onion (peeled and cut into 8 wedges)
6 cloves	roasted garlic
12	grape tomatoes (halved)
1 Tbsp	olive oil
2 Tbsp	balsamic vinegar
6 large	leaves fresh basil (chiffonade)
1/4 tsp	salt
	fresh ground black pepper (to taste)
2 ounces	feta cheese (crumbled)
1/2	recipe whole wheat pizza dough

Preheat the oven to 375°F.

Place a large skillet in the oven and after it is hot spray lightly with oil. Add the eggplant and onion to the pan and return the pan to the oven. Roast the veggies for about 20 minutes. Remove the pan from the oven about every 7 minutes and toss the veggies. Spray lightly with oil if needed.

When the eggplant is soft but not mushy remove the pan and place the vegetables in a medium mixing bowl.

Preheat the oven to 500°F.

Pizza is best baked on a pizza stone, but a cookie sheet will work as well. Place the baking stone or cookie sheet in the oven and allow it to heat at least 15 - 20 minutes.

While the baking surface is heating, cut each clove of roasted garlic into quarters. Add the garlic, tomatoes, olive oil, vinegar, salt and pepper to the bowl with the roasted eggplant and onions.

Using 1/4 of the pizza dough recipe (for each pizza) gently stretch into 8-inch rounds. Don’t work too hard to get a perfectly round shape.

Once the dough is formed, place it on the hot pizza stone and top with the roasted vegetable mixture.

Bake for approximately eight minutes, and then top with the feta cheese. Bake for another 3 – 5 minutes - until the cheese has melted. Remove from the oven and let it cool for about 90 seconds, slice and serve.