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Eggplant pizzette is a starter recipe that takes about 45 min from start to finish and serves 3. It calls for 4 ingredients across 4 steps, and is rated easy. A serving works out at around 178 kcal with roughly 11 g of protein. Filed under gluten free, lacto ovo vegetarian, primal and vegetarian.
| Nutrient | Amount per serving | Share of reference intake |
|---|---|---|
| Energy | 178kcal | 9% |
| Fat | 11g | 16% |
| Carbohydrate | 11g | 4% |
| of which sugars |
| Allergen | Status |
|---|---|
| Milk | Contains |
| Gluten | Free from |
| Crustaceans |
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| 7g |
| 8% |
| Fibre | 5g | 17% |
|---|
| Protein | 11g | 22% |
|---|
| Sodium | 67mg | 3% |
|---|
Reference intake of an average adult (8400 kJ / 2000 kcal). Fibre is measured against the 30g daily recommendation, which has no statutory reference intake. Figures are an estimate calculated from the ingredient list.
| Eggs | Free from |
|---|
| Fish | Free from |
|---|
| Peanuts | Free from |
|---|
| Soya | Free from |
|---|
| Tree nuts | Free from |
|---|
| Celery | Free from |
|---|
| Mustard | Free from |
|---|
| Sesame | Free from |
|---|
| Sulphites | Free from |
|---|
| Lupin | Free from |
|---|
| Molluscs | Free from |
|---|
Allergen information is derived automatically from the ingredient list and is a guide, not a guarantee. Always check the packaging of the products you cook with.
