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    You are in: Home / Recipes / Eggplant (Aubergine) Mushroom Feta Pesto Pizza Recipe
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    Eggplant (Aubergine) Mushroom Feta Pesto Pizza

    Average Rating:

    2 Total Reviews

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    • on October 01, 2009

      I used Julesong's eggplant marinade recipe as she recommended to make this pizza (with home made dough from a different eggplant recipe). I doubled the eggplant recipe and didn't include any mushrooms. I also used homemade pesto (two heaping ice cube's worth, then added Parmesan and stirred it in, if you use that freezer storage method). It is a very good marinade that produces a strong balsamic flavored eggplant--yet you can still taste the rosemary, etc. I skinned my eggplants and then ran them through the quisinart. It was a very good pizza, just not five stars 'cause to me it was very strong and so has limited appeal. Thanks for the great recipe!

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    • on December 29, 2008

      HAD a craving today! This recipe came my way! LOVE combination of eggplant, mushrooms, feta too! Came our perfect like posted TRUE! Used two tortillas Ol El Paso, as had on hand for me! This IS a great recipe! Next time will definate marinate eggplant, maybe carmalize mushrooms, red onions, capsium too, Perhaps add an artichoke or two! Need to bake tortillas for 30 minutes, true! Covered with al foil so did over burn too! YUMBERINI! Solved craving today! Thanks for the recipe made the Julesong way!

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    Nutritional Facts for Eggplant (Aubergine) Mushroom Feta Pesto Pizza

    Serving Size: 1 (78 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 148.7
     
    Calories from Fat 101
    68%
    Total Fat 11.2 g
    17%
    Saturated Fat 7.1 g
    35%
    Cholesterol 41.7 mg
    13%
    Sodium 525.5 mg
    21%
    Total Carbohydrate 4.8 g
    1%
    Dietary Fiber 1.4 g
    5%
    Sugars 3.2 g
    12%
    Protein 8.0 g
    16%

    The following items or measurements are not included:

    prepared pizza crust

    pesto sauce

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