This is such a easy and simple recipe that is perfect for the kiddies – big and small. It is a great way to boost one’s veggie intake and can be adapted to suit your dietary preferences and what is in your fridge. Give it a whirl and let me know if you make it! Tag #optimahealth with all your creations.
This recipe is based off one medium eggplant – around 6 eggplant pizzas. The beauty of this recipe is that you can change it up so easily. I made this as a vegetarian side to some meat, but it would work really well with some italian salami, leg ham or pancetta or a cheese like haloumi.
Ingredients:
- 1 eggplant (depending on how many you want to serve). I slice my eggplant around 1.5cm thick.
- 1 capsicum, diced.
- 2 tomatoes, diced.
- 1/4 red onion, thinly sliced.
- 1 handful pitted olives, sliced.
- A decent sprinkling of dried oregano.
- A decent sprinkling of dried basil.
- 1 handful fresh basil, roughly chopped.
- 2T basil pesto
- Goats cheese, aged parmesan or feta, to taste.
- 3-4T Tomato paste
- Olive oil.
- Sea salt.
- Pepper
- Balsamic glaze and/or olive oil.
Method:
- Preheat oven to 180 degrees. Slice eggplant into discs around 1.5-2cm thick. Place on a tray, drizzle with olive oil and sea salt. Bake for 10-20 minutes or until starting to soften and brown.
- Meanwhile, in a bowl combine your toppings. In this case, the capsicum, tomato, onion and olives.
- Drizzle with some balsamic glaze to flavour or just some olive oil if you don’t have any balsamic. Season with the dried herbs and some salt and pepper.
- Spread tomato paste over the softened eggplant discs. Layer on the toppings. Put a dollop or two of basil pesto on each disc and if using, add some shavings of aged parmesan.
- Bake for a further 10-15 minutes until ready.
- Transfer to a plate. Sprinkle over fresh basil and feta/goats cheese (if using).
- Enjoy!