Eggplant Tortilla Pizza with Arugula and Peppers
Author -Yields: 2 servings
Ingredients
For the eggplant spread:
- 1 medium eggplant
- 1 1/2 tablespoons freshly squeezed lemon juice
- 2 tablespoons tahini
- 1 clove garlic, minced
- 1/2 teaspoon ground cumin
- 1/4 teaspoon smoked paprika
- 1/2 teaspoon Kosher salt
- freshly ground black pepper (to taste)
For the pizzas:
- 2 large, whole grain tortillas or wraps
- 2 cups fresh or roasted red bell pepper strips
- 2 cups lightly packed, baby arugula
Instructions
- Pre-heat oven to 425 degrees. Prick eggplant with a fork and lay it onto a foil-lined baking sheet. Roast for 40-50 minutes, or until it's collapsing and the skin is charred. Remove the eggplant from the oven and allow it to cool until it's cool enough to be handled.
- When eggplant is cool enough to handle, cut open and scoop all of the flesh into the bowl of a food processor. Add the lemon juice, tahini, garlic, cumin, paprika, salt, and pepper to taste. Process until smooth.
- Spread about half of the eggplant spread onto each tortilla. Layer with the pepper and arugula. Enjoy!
Notes
The eggplant dip will make about 1 1/2-2 cups. It can be stored in an airtight container in the fridge for up to 5 days. Use it as a dip, a spread, or a topping for a bowl!