Eggplant are the perfect vessel for pizza when your gluten free, when you want something a little lighter or just a great way to consume more plant based ingredients in your diet.
These mini pizza’s pack a punch in flavour so they are a perfect choice for an appetiser or try a variety of toppings – tapas style at a gathering.
The topping choices are endless.
Some other combinations I adore include:
~ pesto, roasted peppers, pine nuts and goats feta
~ roasted pumpkin, kale, sunflower seeds and grated goats cheese
~ zucchini, red onions and pistachios
These are the bomb!
YOU WILL NEED:
extra virgin olive oil
himalayan sea salt
Preheat oven to 350F or 180C.
Cut the eggplant into 1/2 inch thick rounds. Arrange the eggplant on a lined baking tray and lightly salt. Bake for 15 mins.
Remove the eggplant from the oven and turn on the grill.
Spread roughly 1 tspn of tomato passata on each round and top with remaining ingredients. Finish with goats cheese crumbles, a sprinkle of dried oregano and a drizzle of evoo.
Grill for 3-5 mins. Be sure to check regularly as the eggplant can burn really fast.
Enjoy my loves! x