Tis the season for all of my favourite veggies - I was thoroughly impressed by the size of the eggplants I got for this recipe
I got two for $6 and I remember in winter last year that one small eggplant would cost the same price. Get in on this, guys.
I’m sure we can all agree that pizza is life. I have my go-to favourite toppings like chicken, camembert and cranberry but I’m always looking to mix it up. For this recipe we’re changing up the base rather than the toppings. The eggplant make these cute gourmet-looking pizza disks and carry the toppings really well. Plus it’s an easy way to get more veggies in to your meal and make this comfort food healthier (gluten-free too).
Of course, you can load your pizza with whatever you like. I’d probably add olives to this recipe if I make it again. My secret weapon ingredient with homemade pizzas is the herbs. Don’t skip the oregano cause that’s what will make the pizzas’ smell like Domino’s.
Ingredients
- 2 eggplants
- Salt
Toppings: (I’ll let you decide the quantities)
- Tomato paste
- Cherry tomatoes, sliced
- Baby spinach
- Mushrooms, sliced
- Dried Oreganum and Sweet Basil
- Shredded cheese
Method
Preheat oven at 180C.
- Slice eggplant into circles (1cm thick).
- Lightly salt eggplant circles, wrap them a clean, dry tea towel (might need more than one towel) for 15 mins to absorb excess water. You could prepare the toppings while you wait.
- Squeeze out any extra water in the eggplants by pressing them on the towel. Then place the eggplant circles on a singular layer on a baking sheet and tray, bake in oven for 20 min.
- Take out of oven and place desired toppings. For this recipe I spread some tomato paste on the eggplant first then placed the cheese, tomatoes, mushrooms and spinach. Then added a sprinkle of extra cheese and the herbs.
- Change oven setting to grill and grill eggplants with toppings for an extra 10-15 minutes till cheese is melted and the toppings are cooked through.
When ready to serve, add a swirl of mayo, aoili, or bbq sauce if desired.