Eggplant Pita Pizza | Cook For Your Life

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Eggplant Pita Pizza

Name: Eggplant Pita Pizza
Cook time: 30

(1 votes, average: 5.00 out of 5)

min prep

4 servings

Carrot Icon for Number of Ingredients Size

10 ingredients

Pita pizzas rule! This eggplant pita pizza is a great comfort food. With roasted eggplant layered over white bean hummus, this delicious, easy to make recipe contains a slew of phytonutrients, many which are...

1 large eggplant, medium diced
2 tablespoons olive oil
1 can of cannellini beans, drained and rinsed
¼ cup tahini
½ teaspoon cumin
1 lemon, juiced and zested
4 whole wheat pitas
Salt and pepper to taste
¼ teaspoon red pepper flakes
Parsley or cilantro for garnish, chopped

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Nutrition Facts

Calories

464 cals

Fat

17 g

Saturated Fat

3 g

Polyunsaturated Fat

5 g

Monounsaturated Fat

8 g

Carbohydrates

67 g

Sugar

7 g

Fiber

17 g

Protein

18 g

Sodium

887 mg

Directions

Preheat oven to 400°F.
On a baking sheet, place the eggplant in a single layer. Drizzle the eggplant with olive oil and season with salt and pepper.
Place the eggplant in the oven and bake for about 20 minutes, or until the eggplant is soft and golden brown.
In the bowl of a food processor, place the cannellini beans, tahini, cumin, lemon juice, and zest. Puree the beans until smooth. Season with salt and pepper to taste.
Place the pita on a baking sheet and warm slightly in the oven. Remove from the oven and spread a portion of the bean spread onto each pita. Top with roasted eggplant and sprinkled with red pepper flakes and garnished with chopped parsley or cilantro.
Cut each pita into four slices and serve.

Chef Tips

The white bean hummus spread on this pita pizza is delicious in it’s own right. Any left over from making these pizzas, won’t stay that way for long!

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society