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

Preheat oven to bake 200 degrees celcius. Line a baking tray with baking paper.
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.
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.
Grate cheese. Slice cherry tomatoes in half.
Take eggplants out of the oven and place tray on workbench. Switch oven setting to grill.
Divide and evenly spread pizza sauce mix overtop of eggplant. Sprinkle over cheese. Add a few cherry tomato halves.
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*
Remove from oven. Add over top a few torn fresh basil leaves. Enjoy immediately.
Notes To make vegan: use a vegan cheese in replacement of a dairy cheese