Grilled Eggplant Pizza Bites

Ingredients

  • 1 multigrain pizza crust
  • 1/2 eggplant, cut into ~9 thin slices,about 1/4-inch each
  • 2 teaspoons extra virgin olive oil
  • freshly milled black pepper and sea salt, as desired
  • 3 ounces soft goat cheese
  • 6 ounces roasted red pepper and artichoke tapenade, such as Trader Joes.
  • 1 cup cherry tomatoes, cut in half or smaller if they are large
  • 3 ounces Manchego cheese, shredded
  • 1/2 cup fresh basil leaves, chiffonade

Preparation

  1. Make small cuts in the skin of each eggplant slice every 1/2-inch. Arrange slices in a single layer on a lightly oiled foil-lined broiler pan, brush with the olive oil and season with freshly milled pepper and sea salt as desired. Broil for about 3 minutes or until eggplant slices are lightly golden, no need to do the other side.
  2. Preheat oven to 450 F and place pizza stone in oven, if using one.
  3. Place pizza crust on a paddle or baking sheet and spread with the goat cheese, top with tapenade, eggplant with grilled side down, cherry tomatoes and Manchego cheese.
  4. Bake in preheated oven for about 15 minutes, rotating half way through the cooking time. Remove pizza from oven and place on a cutting board. Cut into 24 small pieces and sprinkle with basil chiffonade. Serve.
  5. This recipe does not meet the 2018 MHealthy Nutrition Guidelines.

Categories

  • Appetizer
  • Snack
  • Grain
  • Vegetable
  • Vegetarian

Nutrition Information

Serving Size
2 pieces
Serves
12
Calories
64.00
Total Fat (g)
5.00
Saturated Fat (g)
1.00
Sodium (mg)
71.00
Total Carbohydrates (g)
2.00
Dietary Fiber (g)
1.00
Protein (g)
3.00