These cheesy aubergines are made in the time it takes to heat up a frozen pizza, but they’re healthier, so much richer, and super easy to make.
Eggplants are a vegetable commonly consumed in Spain whose use in the kitchen is very versatile, they are like a vegetable meat with which you can prepare a multitude of recipes such as these aubergines with cheese and tomato, an alternative version of pizza that you can prepare with the same ingredients of your favorite pizza.
According to the Spanish Nutrition Foundation “Its energetic and nutritional value is small compared to that of other vegetables, being the majority component in its weight water. It is of medium fibrous content, but more localized in skin and seeds.
Eggplant skin contains an anthocyanin, nasunin, with antioxidant action. In addition, aubergine contains a certain amount of a toxic alkaloid called solanine, which appears much more in the green parts of the plant and in unripe fruits. The solanine disappears in the heat, so a well-prepared and cooked ripe aubergine does not pose the slightest risk. It is precisely their high water content and their low energy value that make eggplants a recommended food in control and weight loss diets.