These quick-to-make Middle Eastern-inspired pizzas are a nutritional bonanza, with heart-healthy black beans, fiber-rich eggplant, creamy goat cheese, lycopene-laden tomatoes, and inflammation-reducing scallions. Not to mention that they also happen to be scrumptious!
2 cups cooked or canned black beans, drained
3 small Japanese eggplants, thinly sliced lengthwise
1/2 teaspoon garlic powder
Freshly-ground black pepper, to taste
4 whole wheat pita breads
3 ounces goat cheese, crumbled
1 large tomato, diced
1/2 cup chopped scallions
2 ounces shredded nonfat or part-skim mozzarella
2 tablespoons freshly-grated Parmesan cheese
1 teaspoon olive oil
1. Preheat broiler and coat a baking pan lightly with oil. Place eggplant slices in a single layer, sprinkle with garlic powder and pepper, and broil for 3 minutes, then turn over and broil for an additional 4 minutes, or until the eggplant is tender and beginning to brown around the edges.
2. Preheat oven to 475. Place pita breads on another baking sheet, sprinkle with goat cheese, top with eggplant slices, tomatoes, scallions, and beans. Sprinkle with mozzarella and Parmesan. Drizzle with olive oil.
3. Bake 6 to 8 minutes, until cheese is golden and melted. Allow to stand for 5 minutes before serving.
Inspired by New Vegetarian Cuisine, by Linda Rosenweig and the Food Editors of Prevention Magazine (Rodale Press, 1994).