‘Tis the season of eggplant and what better way to celebrate it then with these cute mini eggplant pizzas.
After venturing to Rome a few weeks back I am still riding the pizza wave, although this pizza attempt could be consider a little *uh* creative. Instead, consider them a tasty way to get more veg into your diet - I promise the scrummy garlicky pizza sauce topping will have you reaching for seconds or thirds (while simultaneously scaring off any vampires - you’re welcome).
Why are eggplant so fabulous? Also known as aubergine depending on where you’re situated, they’re a good source of dietary fibre (necessary for a happy healthy gut), as well as a plethora of vitamins and minerals, including manganese, folate and potassium. Eggplants also boast a high number of antioxidants, particularly anthocyanin (also responsible for eggplants gorgeous purple colour), which are iddy biddy substances that help protect our bodies against potentially harmful substances known as free radicals.
Make the most of the eggplant season by including these beauties in your next shop - they’re fabulous grilled, sautéed, in curries and stews, and of course on the BBQ - it’s kiwi summer after all!
Mini Eggplant Pizza
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
A handful of fresh basil leaves, to serve
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.