Mini Eggplant Pizzas

Rachel Morrow RACHEL MORROW

Nothing but delicious! These mini eggplant pizzas are so simple to create & full of flavor!

INGREDIENTS

For the bases…

  • 2 medium eggplants, sliced 1 inch thick
  • ½ cup tomato paste
  • 2 tsp dried oregano
  • ½ tsp himalayan salt
  • Fresh-cracked pepper

For the toppings…

  • 10-12 olives, pitted and halved
  • 100 g (3.5 oz) mushrooms, sliced
  • 100 g (3.5 oz) cherry tomatoes, halved
  • 1 tsp dried oregano
  • Salt and pepper to season
  • 2 tbsp Nutritional Yeast or bocconcini
  • Handful of fresh arugula or greens of choice

METHOD

Preheat oven to 350°F (180°C) and line baking tray with parchment paper.
Mix together tomato paste, oregano, salt and pepper in a small bowl.
Assemble mini pizzas starting with tomato paste then layer with your favorite ingredients on top of your eggplant slices (saving fresh greens for serving).
Bake for 15-20 minutes.
Serve on a share platter and top with leafy greens.

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