Mini Aubergine Pizzas
March 16, 2020 at 2:56 PM

Aubergines are a great source of dietary fibre (necessary for a happy healthy gut), as well as a plethora of vitamins and minerals, including manganese, folate and potassium. These mini eggplant pizzas are a fun way to get more veges into your diet and the kids will love them too! A big thanks to Danijela from Feel Fresh Nutrition for this recipe.
Mini Aubergine Pizzas
Prep time: 10 min
Cook time: 25 min
Ingredients
1 eggplant
1/4 tsp coarse salt 140g tomato paste (a small pottle)
1 big garlic clove or two smaller cloves 1 tsp dried oregano
A handful of cherry tomatoes
60g edam/tasty/colby/mozzarella cheese or a vegan cheese of choice
A handful of fresh basil leaves, to serve
Method
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Preheat oven to bake 200 degrees celcius. Line a baking tray with baking paper.
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Carefully slice eggplant into 1 cm thick slices widthways or lengthways. Place on baking tray and evenly sprinkle over the 1/4 tsp salt. Place in the oven and cook for 15 minutes.
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While the eggplant is cooking, mince or finely grate garlic. To make your pizza sauce, mix together together tomato paste, minced garlic and dried oregano.
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Grate cheese. Slice cherry tomatoes in half.
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Take eggplants out of the oven and place tray on workbench. Switch oven setting to grill.
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Divide and evenly spread pizza sauce mix overtop of eggplant. Sprinkle over cheese. Add a few cherry tomato halves.
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Place back into oven and grill for ten minutes, or a little more until you see tasty looking cheesy brown bubbles starting to appear! *drool*
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Remove from oven. Add over top a few torn fresh basil leaves. Enjoy immediately.
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Notes To make vegan: use a vegan cheese in replacement of a dairy cheese
Enjoy!