Mini Eggplant Pizzas

Mini Eggplant Pizzas

These Mini Eggplant Pizzas are such a yummy way to enjoy eggplant and a healthy alternative to pizza! Simply brush the eggplant slices with coconut oil, top with your favourite toppings (cheese is a must!) and grill to perfection.


Mini Eggplant Pizzas


1 large eggplant
1 Tablespoon coconut oil, softened
½ tin of canned tomatoes (200g)
1 garlic clove, minced
1 red capsicum
1/2 a small red onion, sliced
Sea salt, to taste
Ground pepper, to taste
3/4 cup grated cheese
¼ cup chopped fresh oregano or basil


  1. Preheat the oven to 180°C.
  2. Slice the eggplant lengthwise, about 1/4-1/3 inches thick. Brush or rub a little melted coconut oil on each side of the eggplant slices and place on a baking sheet lined with parchment paper or a baking stone. Sprinkle with salt and pepper. Place in oven for 7-10 minutes, or until eggplant is hot and starting to cook down.
  3. Meanwhile grab a skillet, add 1/2 Tablespoon coconut oil and sauté the onion, garlic and red capsicum until soft (about 3-4 minutes). Season with salt and pepper. Add crushed tomatoes to the skillet and cook for 1-2 additional minutes until mixture is warm.
  4. Remove the eggplant slices from the oven, top each with the capsicum and tomato mixture. Sprinkle with cheese and chopped oregano. Place in the oven for approximately 5 minutes, or until the cheese has melted. Serve immediately.

Serves 2 as a side dish.

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