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


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


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.