I previously made eggplant pizzas where I coated the slices in salt to get the moisture out. (You can find the recipe here). And, while the salt helped to dry out the eggplant and make it easier to hold and bite like a real pizza slice, some people have mentioned that they can’t get over the salty aftertaste.
I didn’t find the eggplant to have any aftertaste or saltiness to it, but I decided to revise the recipe so that I would have a no salt version as well 🙂
I found the slices to be harder to hold, but they still had great flavor!
1 large eggplant
A couple tablespoons of avocado oil (or other oil of choice)
1 jar of marina sauce (left over jars are perfect for this because you only need a little bit)
1/2 cup mozzarella cheese
4oz lean ground turkey
9 slices of jalapenos
Himalyan Sea Salt & Pepper
Preheat your oven to 400 degrees.
Wash and dry your eggplant to start. Cut off the top and bottom to your eggplant and then slice the it length wise into 1/2 inch pieces.
On a baking sheet, lay the pieces of eggplant so they are not overlapping. Drizzle the slices with the avocado oil, salt and pepper. Rub in the oil and spices and then flip the pieces and repeat. Once thoroughly spiced and oiled, put the baking sheet in your oven and cook for 10 minutes. Flip the eggplant and cook another 10 minutes.
After 20 minutes of baking, pull the baking sheet out and set next to your toppings. Begin by topping each slice with 1 tablespoon of marina sauce. Next, add the turkey and jalapenos and then finish with a sprinkling of mozzarella.
Put the baking sheet back into the oven until cheese has melted. Once the pizzas are done, let cool for a few minutes and then dive right in!
Nutrition (makes 4 pizzas = 1 serving): 272 calories, 13g Fat, 24g Carbs, 18g Protein, 8g Fiber
1/2 medium eggplant, sliced
4 quartered artichoke hearts (canned, packed in water)
1/4 cup pasta sauce
8 slices of turkey pepperoni
50g sauteed white onion in 1/4 tbspn olive oil
1/4 cup shredded mozzarella cheese
Start by washing and slicing the eggplant. Lay the eggplant on a paper towel and cover liberally in salt – let sit for 30 minutes to draw out most of the excess moisture. If you skip this step they will be really soggy!
Preheat the oven to 425 degrees. Wipe the salt off of the eggplant and season with pepper. Bake for 20-25 minutes, until they are browned. Take the eggplant out of the oven and top with all of the toppings. Put the eggplant back in the oven for 5-10 minutes to melt the cheese. Enjoy!
If your kid is like mine, then you’re practically searching for ANY food to feed him that isn’t orange. Carrots, sweet potato, any form of squash…. the list on orange foods is endless!
We have found out (through trial and error) that Rian is allergic to bananas, pumpkin, peas, possibly green beans and all sorts of rice and grains. His non orange foods currently include apples, pears, beets, broccoli and now cauliflower. I have some eggplant in the freezer too that I am waiting to trial after this one 🙂
Cauliflower couldn’t be easier…. in fact, you make it just like broccoli!
Chop one head (or more) of cauliflower and add it to a pot with a 1/2 inch of water. On medium heat, steam the cauliflower until fork tender. You will know it’s ready based off of the smell of it!
Blend in your favorite blender until smooth. If you need to, add water from the pot until you reach the right consistency.
If you want to, the cauliflower will be nice and tender and you can give your child a piece to try once it is cooled! Rian didn’t care for his piece but loved the rough blend!
Freeze for best storage up to a month.