Eggplant Pizza
by Editorial Staff
Summary
| Prep Time | 50 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g flour (whole wheat flour)
- 250 g quark
- 1 packet baking powder
- 0.5 teaspoon ½ salt
- 8 tablespoon milk
- 8 tablespoon oil (sunflower oil)
- 2 eggplant (s)
- 5 cloves garlic
- 3 tablespoon olive oil, cold-pressed
- 200 g Goronzola
- 100 g parmesan, freshly rated
- 1 packet tomato (s), mashed, (approx. 400 g)
- oregano
- Cayenne pepper
- thyme
- basil
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Wash the eggplants and cut into slices. Salt on both sides. Heat a little olive oil in a pan and gradually fry the aubergine slices on both sides until they are well browned. Let the finished slices cool down on a plate.
- Press the 5 cloves of garlic through the press and mix with the 3 tablespoons of olive oil in a cup. Brush the cooled aubergine slices with this mixture. For the tomato sauce, season the pureed tomatoes with the spices, garlic to taste, as well as salt and pepper. For the quark-oil dough, put the flour, baking powder, quark, milk, oil and salt in a bowl, knead well with the electric mixer and work it by hand into a smooth dough. Roll out the dough thinly on a floured baking sheet and brush with the tomato sauce.
- Now distribute the aubergine slices on top and cover each slice with a dollop of Gorgonzola. Pour the grated parmesan on top and place in the preheated oven at 225 ° C. Depending on the stove power, this delicious pizza is ready in 20-30 minutes.
- A dry Italian red wine or a dry red wine from the Ahr go well with it.
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