Mini Eggplant Pizzas
Eggplant rounds transformed into melty mini pizzas, no dough and no guilt.
- Prep time: 40 minutes
- Cook time: 10 minutes
Craving pizza but not the dough? These mini eggplant pizzas are the perfect solution for a Mediterranean appetizer that's a little different. The eggplant becomes a soft, slightly charred base, topped with tomato sauce, gooey cheese, and crispy pepperoni. Simple, quick, and so satisfying.
Ingredients
-
olive oil
-
salt
-
aubergines / eggplants
drained, for 30 to 45 minutes -
tomato sauce
-
mozzarella
grated -
basil
Recipe steps
Prepare the eggplant
Cut the eggplant into slices about 0.5 to 1 cm thick. Place them on paper towels and let them sweat for 30 to 45 minutes. This step removes excess water and gives you a firmer texture when cooked.
Prepare the dish
Drizzle a bit of olive oil into a tart pan to lightly coat the bottom. Sprinkle with fleur de sel. Place the pan in the oven and preheat to 180°C.
Cook the eggplant
Once the oven is hot, arrange the eggplant slices in the preheated pan. Bake for 5 minutes.
Top the mini pizzas
Remove the pan from the oven and flip the eggplant slices. Spoon some tomato sauce onto each slice, then add the grated cheese and a few slices of pepperoni.
Finish cooking
Return to the oven for another 5 minutes, until the cheese is nicely melted and slightly golden.
Serve
Remove from the oven and serve immediately, nice and hot.
Tips and variations
- Swap the pepperoni for black olives, anchovies, or mushrooms for a vegetarian version.
- Use mozzarella for extra gooey cheese, or a mix of emmental and parmesan for more character.
- Add a few fresh basil leaves right out of the oven for a fragrant touch.
Anti-waste tips
Don’t throw away the eggplant ends!
You can for example:
- Dice them and add to a ratatouille or vegetable curry
- Grill them with other veggies for an improvised mezze
- Blend them into a homemade eggplant dip
