Mini Aubergine Pizzas

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 Facebook or Instagram using the hashtag #myfussyeater. I’d love to see your pictures!

Mini Aubergine Pizzas

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★★★★★ 5 from 3 reviews

• Author: Ciara Attwell @ My Fussy Eater
• Prep Time: 5 mins
• Cook Time: 15 mins
• Total Time: 20 minutes
• Yield: 4 1x
• Category: Dinner
• Cuisine: European

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Description

Sneak some extra veggies into your family’s diet with these delicious Mini Aubergine or Eggplant Pizzas!

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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

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Instructions

1. Preheat the oven to 180c / 250f. Line a baking tray with parchment paper.
2. 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.
3. When the aubergine slices have been cooked, transfer them onto a grill pan and then add the toppings; tomato sauce, spinach, cheese and tomatoes.
4. Place the pan under the grill for 3 to 4 minutes until the cheese has melted.
5. Serve immediately and top with some fresh basil (optional).

1 Serving1877 g301.3 mg11.8 g5.8 g12.9 g5.2 g8.9 g

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Hidden Veggie Tomato Sauce

5 Minute Pitta Bread Pizza