Mini Eggplant Pizzas

Mini Eggplant Pizzas

Written by Wetta on in Pizzas and focaccias
Servings: 4Cook time: 20 minCalories (per serving): 33 kcal

Ingredients

  • 1 **eggplant**
  • 200 g of **cheese** of your choice
  • 5 ripe **tomatoes** or **tomato** **sauce**
  • **basil**, to taste
  • 6 **tablespoons** of extra virgin olive oil
  • salt

Directions

  1. Cut the eggplants crosswise into 1.5 cm-thick slices.

  2. Arrange the eggplant slices on a baking sheet lined with parchment paper.

  3. Use a knife to make small cuts in the flesh of each slice.

  4. Season with salt and drizzle with a little oil.

  5. Bake the eggplants at 180° C for about 20 minutes in a conventional oven.

  6. While it’s baking, prepare the tomatoes and cheese by cutting them into small pieces. Remove the eggplant from the oven and scatter the diced tomatoes and cheese over it.

  7. Return it to the oven for a couple of minutes at 180° C.

  8. Before serving, garnish with a basil leaf, and you’ll see that they’ll look just like real mini pizzas—but made with vegetables!

Hey! How’s the return from the end-of-year holidays going? It’s a disaster here—commitments, chores, and above all… IT’S SO COLD! To get things back on track, I’d like to suggest a vegetarian recipe that’s a great way to break the monotony and get back on track in a big way! These mini eggplant pizzas come together in no time, look great, and are perfect for any occasion—they’re a nice, quick alternative meal. Plus, you’re eating your veggies—what more could you want?

I’ll tell you what… a nice cupcake :p.

Anyway, I’ve already suggested them to you, and even though they’re not in season… so here are the

This recipe was created in collaboration with the wonderful MANI workshops. Be sure to check it out, and if you’re in Rome (we have lots of fans from the capital!), you can visit their page by CLICKING HERE