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
- Preheat the oven to 180°C.
- 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.
- 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.
- 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.