Directions:
- Preheat grill to medium.
- Brush eggplant with oil and season with salt and pepper; grill, turning once, until tender, about 6 minutes.
- Coarsely chop and remove to a bowl; toss with caponata, mozzarella, and season with salt and pepper.
- Divide dough into two pieces; roll each to about a 7 x 10 rectangle.
- Grill on a well-oiled grill (close cover) until dough starts to bubble and grill marks are formed, about 3 minutes.
- Flip dough over and top with eggplant mixture; grill, covered, until dough is golden, about 3 to 4 minutes.
- Cut in half and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 176.25 Kcal (738 kJ) | ||
| Calories from fat | 56.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.24g | 10% | |
|---|---|---|---|
| Cholesterol | 3.4mg | 1% | |
| Sodium | 372.52mg | 16% | |
| Potassium | 20.07mg | 0% | |
| Total Carbs | 20.45g | 7% | |
| Sugars | 0.76g | 3% | |
| Dietary Fiber | 1.34g | 5% | |
| Protein | 9.67g | 19% | |
| Vitamin C | 1.9mg | 3% | |
| Iron | 0.6mg | 3% | |
| Calcium | 182.6mg | 18% | |
| Amount Per 100 g | |||
| Calories | 178 Kcal (745 kJ) | ||
| Calories from fat | 56.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.3g | 10% | |
|---|---|---|---|
| Cholesterol | 3.44mg | 1% | |
| Sodium | 376.22mg | 16% | |
| Potassium | 20.27mg | 0% | |
| Total Carbs | 20.66g | 7% | |
| Sugars | 0.76g | 3% | |
| Dietary Fiber | 1.35g | 5% | |
| Protein | 9.77g | 19% | |
| Vitamin C | 2mg | 3% | |
| Iron | 0.6mg | 3% | |
| Calcium | 184.4mg | 18% | |
* 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.
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