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Eggplant Pizzas

It’s the season of entertaining and we all love a pre-meal nibble before tucking into to our main meal! The problem is we sometimes get carried on the chippies and dip before our main and you end up being full on JUNK before you have started eating the real food! That’s why we love healthy nibblies that satisfy your munchy cravings but they won’t make you feel guilty!

These eggplant pizzas are a great thing to whip up when you have friends over and are a healthy take on pizzas ( save the carbs for your main meal). Using eggplant for the pizza won’t bloat you pre-meal and is just a light snack that will get the taste buds going. To make 10 pizzas, here’s what you need to do!

What you need:
  • 1 large eggplant, sliced into thin slices ( keep skin on)

  • olive oil

  • tomato paste

  • toppings of your choice- here we have used:

  • 1 capsicum

  • 1/8 of a pumpkin sliced in cubes

  • 1-2 tomatoes

  • basil

  • spanish onion

  • mushrooms

  • Siena garlic and herb seasoning

  • goats Cheese

How to make:
  • Preheat the oven to 200 degrees Celsius.
  • Cut eggplant into thin slices ( about 1/2 a centimeter in thickness). Also prep toppings.  Today we sliced up tomatoes, Spanish onions, pre-baked pumpkin in cubes and sliced some mushrooms.
  • Brush both sides of the eggplant with the oil and season with Mingle's Siena garlic and herb seasoning
  • Arrange on a baking sheet and bake until browned and almost tender, 8 -10 minutes, turning once.
  • Take out of oven and spread 1 tablespoon of pasta sauce on each eggplant slice.
  • Top with toppings and add goats cheese and basil leaves on top. Lastly, sprinkle a little of Mingle's Siena garlic and herb seasoning on top too.
  • Bake for another 3 to 5 minutes. Serve hot.

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