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:
serves 2
2 eggplant
tomato passata
baby spinach
cherry tomatoes
mushrooms
kalamata olives
goats cheese
dried oregano
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.
Serve immediately.
Enjoy my loves! x
