Sneak some extra veggies into your family’s diet with these delicious Mini Aubergine or Eggplant Pizzas!
With my family of pizza lovers I’m always looking for new ways to make it a little healthier for them. Don’t get me wrong, we still indulge in a big gooey cheesy pizza a couple of times a month but for a healthier alternative the rest of the time these Mini Aubergine Pizzas are a great choice.
Aubergines (or eggplant depending on where you’re from!) make a really good substitute for pizza base. Baking them for 10 minutes in the oven cooks them through so that they are soft enough to eat, yet they still remain firm enough to hold all the toppings.
You can pretty much use any toppings of your choice. But here’s what I used:
- Aubergine as the base
- Tomato or Pizza Sauce
- Spinach
- Cheese
- Cherry Tomatoes
How To Make Aubergine Pizzas
STEP 1:
Cut the aubergine into round slices of approximately 1/2 to 3/4 inch thick. Lay the slices on the baking tray and brush with a little olive oil. Bake in the oven for 10 minutes.
STEP 2:
When the aubergine slices have been cooked, transfer them onto a grill pan. Spread on some tomato or pizza sauce.
STEP 3:
Add a couple of leaves of spinach.
STEP 4:
Sprinkle on some cheese.
STEP 5:
Top with slices of cherry tomato.
STEP 6:
Place the pan under the grill for 3 to 4 minutes until the cheese has melted, then serve immediately.
If you try this recipe please do let me know what you think. Or tag me in a picture on Instagram using the hashtag #myfussyeater. I’d love to see your pictures!
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Mini Aubergine Pizzas
Prep Time: 5 mins- Cook Time: 15 mins
- Total Time: 20 minutes
Yield: 4 1x
Category: Dinner
Method: Baked
Cuisine: European
Print Recipe
Pin RecipeDescription
Sneak some extra veggies into your family’s diet with these delicious Mini Aubergine or Eggplant Pizzas!
Ingredients
- 1 aubergine or eggplant
- 1/2 tbsp olive oil
- 1/2 cup tomato sauce or pizza sauce
- 1/2 cup fresh spinach
- 1 cup grated cheddar cheese
- 6–7 cherry tomatoes
Instructions
- Preheat the oven to 180c / 250f. Line a baking tray with parchment paper.
- Cut the aubergine into round slices of approximately 1/2 to 3/4 inch thick. Lay the slices on the baking tray and brush with a little olive oil. Bake in the oven for 10 minutes.
- When the aubergine slices have been cooked, transfer them onto a grill pan and then add the toppings; tomato sauce, spinach, cheese and tomatoes.
- Place the pan under the grill for 3 to 4 minutes until the cheese has melted.
- Serve immediately and top with some fresh basil (optional).
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Freya says
Made these with at the weekend for my daughter’s birthday tea party and they were brilliant. Thanks for the recipe.
★★★★★
Charlie @ The Kitchen Shed says
These look delicious! I’d love to see if my boys would eat these, must give them a go!
Ciara Attwell says
Thanks Charlie, hope they like them!
Terry says
With the bases loaded you struck us out with that ansrew!
Heidi Roberts says
I love the idea of hidden veggies in the sauce – my grandchildren hate mushrooms but love my pasta sauce.
Ciara Attwell says
I know right. Hiding veggies in pasta sauce is always the best way!!
Kate | The Veg Space says
These look stunning Ciara, and a great healthier alternative to a standard pizza. My little boy would love these – pinned, yummed and stumbled!
★★★★★
Ciara Attwell says
Thanks Kate! They’re a big favourite in our house now, everyone loves them!
Choclette says
Now I’ve just started to get into aubergines, I can really appreciate these little pizzas of yours. They certainly look very appealing, so I think I might just give them a try.
★★★★★
Ciara Attwell says
Thank you! I hope you like them. Let me know if you try them!