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.

Eggplant Pizza

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:

  1. 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.
  2. Meanwhile, in a bowl combine your toppings. In this case, the capsicum, tomato, onion and olives.
  3. 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.
  4. 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.
  5. Bake for a further 10-15 minutes until ready.
  6. Transfer to a plate. Sprinkle over fresh basil and feta/goats cheese (if using).
  7. Enjoy!