Grilled Eggplant Pizza (Michael Chiarello) Recipe

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Grilled Eggplant Pizza (Michael Chiarello)
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Ingredients
13
Count
Nutrition
5047
Calories
Total time
30
Minutes
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Ingredients:

Directions:

  1. Prepare the grill and let burn down to medium coals or heat gas grill on medium heat.
  2. In a colander set over another bowl, salt the eggplant and let drain for 30 minutes then rinse and dry.
  3. Brush the eggplant slices with olive oil and season with pepper. Toss the peppers with a little olive oil. Place both on the grill and cook the eggplant until browned on the first side, about 3 minutes. The slices should be browned between the grill marks when ready to turn. Move them away from direct heat and cook on the second side until tender, about 10 minutes total. Cut the grilled slices into 1/2-inch dice.
  4. Cook the peppers, turning as necessary, until charred all over. Remove the peppers to a bowl. Cover and let the peppers steam to loosen the skins. When cool enough to handle, peel, seed, and tear into long, thin strips.
  5. Divide the dough into 6 equal balls. Working on a surface free of flour, roll each ball under your palm. As it rolls, it will stick slightly to the surface, creating tension that helps form a tight, round ball. Dust the work surface lightly with flour, pat each ball down lightly, dust the tops with flour, cover with a towel, and let rise for about 15 minutes. With a rolling pin, roll out each ball into a circle 8 or 9 inches in diameter and about 1/8-inch thick.
  6. Have the grill ready at medium heat. Have the 1/4 cup olive oil, eggplant, peppers, garlic, oregano, red pepper flakes, if using, olives, and cheese in bowls and ready by the side of the grill.
  7. Brush each dough round with about 1 teaspoon of the olive oil. Place on the grill, oiled side up, and cook until browned on the underside, about 2 minutes. Turn and, working quickly, brush each round with another 1 teaspoon olive oil. Then scatter each with 1/6 each of the garlic, oregano, red pepper flakes, if using, eggplant, bell peppers, olives, and cheese. Cover the grill and cook until the rounds are browned on the bottom and the cheese has softened, about 7 minutes. Transfer to plates and top each with an equal amount of the arugula. Spritz lightly with vinegar. Serve immediately.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 5046.82 Kcal (21130 kJ)
Calories from fat 4003.23 Kcal
% Daily Value*
Total Fat 444.8g 684%
Cholesterol 1080.77mg 360%
Sodium 41.95mg 2%
Potassium 3728.85mg 79%
Total Carbs 130g 43%
Sugars 72.97g 292%
Dietary Fiber 46.71g 187%
Protein 150.15g 300%
Vitamin C 307.1mg 512%
Vitamin A 6.4mg 213%
Iron 103.6mg 575%
Calcium 633mg 63%
Amount Per 100 g
Calories 229.14 Kcal (959 kJ)
Calories from fat 181.76 Kcal
% Daily Value*
Total Fat 20.2g 684%
Cholesterol 49.07mg 360%
Sodium 1.9mg 2%
Potassium 169.3mg 79%
Total Carbs 5.9g 43%
Sugars 3.31g 292%
Dietary Fiber 2.12g 187%
Protein 6.82g 300%
Vitamin C 13.9mg 512%
Vitamin A 0.3mg 213%
Iron 4.7mg 575%
Calcium 28.7mg 63%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 137.2
    Points
  • 138
    PointsPlus

Good Points

  • saturated fat free,
  • sodium free

Bad Points

  • High in Sugar,
  • High in Total Fat

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