Mini eggplant pizzas
Indulge in delicious mini eggplant pizzas! Made with fresh eggplant slices, melted mozzarella cheese, juicy cherry tomatoes, and aromatic basil, this recipe is a perfect low-carb, gluten-free alternative to satisfy your pizza cravings. Ready in under 30 minutes!
Cook time 10 min
Prep time 5 min
Ingredients:
1 eggplant1/2 cup mozzarella cheese
1/2 cup cherry tomatoes
1/4 cup basil
Mini eggplant pizzas are a healthy and delicious alternative to traditional pizza, perfect for those looking to cut back on carbs without sacrificing flavor. This recipe combines the rich taste of roasted eggplant with fresh cherry tomatoes, gooey mozzarella cheese, and aromatic basil, resulting in a satisfying dish that's easy to make.
Instructions:
- Preheat your oven to 400°F (200°C). Prepare a baking sheet by lining it with parchment paper or lightly greasing it with olive oil.
- Wash the eggplant and slice it into 1/2-inch thick rounds. Aim for uniform thickness to ensure even cooking.
- Place the eggplant slices on the prepared baking sheet. Lightly sprinkle both sides with salt and pepper. Optionally, drizzle with a little olive oil for added flavor and to help them crisp up.
- Bake the seasoned eggplant slices in the oven for about 10-12 minutes. This pre-baking step will ensure the eggplant is tender and ready to be transformed into mini pizzas.
- While the eggplant is in the oven, slice the cherry tomatoes in half. Tear or chop the fresh basil leaves if they are large.
- Remove the eggplant slices from the oven. Top each slice with a generous pinch of shredded mozzarella cheese. Place a few cherry tomato halves on top of the cheese for each slice.
- Return the eggplant pizzas to the oven and bake for an additional 8-10 minutes, or until the cheese is melted and bubbly, and the tomatoes have softened slightly.
- Once the mini pizzas are done baking, take them out of the oven and immediately sprinkle the fresh basil over the top of each slice. The residual heat will slightly wilt the basil, releasing its wonderful aroma.
- Allow the mini eggplant pizzas to cool for a couple of minutes before transferring them to a serving platter. These can be served warm or at room temperature.
Tips:
- Choose a firm and glossy eggplant to ensure the best texture and flavor.
- Slice the eggplant evenly to ensure uniform cooking. Aim for slices about 1/2 inch thick.
- Pre-salt the eggplant slices and let them sit for about 30 minutes to remove excess moisture and reduce any bitterness. Rinse and pat them dry before baking.
- Roast the eggplant slices initially before adding the toppings to ensure they are cooked through and have a nice texture.
- Feel free to add your favorite pizza toppings, such as olives, bell peppers, or onions, to customize these mini pizzas.
These mini eggplant pizzas are a versatile and nutritious snack or meal option that can be enjoyed by everyone. Whether you're hosting a party, looking for a quick lunch, or trying to find a kid-friendly veggie dish, this recipe is sure to impress. Enjoy the simplicity and flavor of this delightful combination and experiment with your favorite toppings.
Nutrition per serving
4 ServingsCalories 77kcal
Protein 6g
Carbohydrates 8g
Fiber 3.68g
Sugar 4.76g
Fat 2.83g
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