These mini pizzas make an awesome pass-around if you’re entertaining. Each of the toppings below is enough to top two eggplants, but if you want to mix it up and offer a few toppings, just reduce the quantities. Have fun with it! If you want to make it a full meal, double the eggplant and stack another slice on top, and serve with a side of leafy greens. Remember to be conscious of how your body responds to nightshades like eggplant.
Serves:2 as main, 4-6 as a snack or starter
TRM Rating: 70%
Ingredients
- 2 eggplants, cut into 2 cm thick circles
- sea salt and freshly ground black pepper
Chicken Cranberry
- 1⁄4 cup tomato paste
- 1⁄4 red capsicum, seeds and membrane removed, finely diced
- 1 tablespoon cranberries
- 50 g shredded cooked chicken
- 1 tablespoon grated parmesan
Pesto Parmesan
- 1 tablespoon Basil Pesto
- 1⁄4 red capsicum, seeds and membrane removed, finely diced
- 1⁄4 red onion, finely chopped
- 1⁄2 cup baby spinach
- 1 tablespoon grated parmesan
Tomato Spinach
- 1⁄4 cup tomato paste
- 1⁄4 red capsicum, seeds and membrane removed, thinly sliced
- 1⁄4 red onion, finely chopped
- 1⁄2 cup baby spinach
- 1 tablespoon grated parmesan
Preheat the oven to 180°C and line a baking tray with baking paper.
Blot the excess moisture from the eggplant slices with a paper towel, then lay flat on the prepared baking tray and season with salt and pepper.
Bake for 10 minutes, then turn the slices over and bake for a further 5 minutes to ensure the bases are crisp.
Spread pesto or tomato paste over the eggplant bases and finish with your choice of toppings. Bake for 15 minutes or until the toppings are heated through and the cheese has melted.
