Mini Eggplant Pizzas


‘Tis the season of eggplant and what better way to celebrate then these cute mini eggplant pizzas.


After venturing to Rome a few weeks back, I’m still riding the pizza wave – although this pizza attempt could be consider a little *uh* creative. Instead, consider these a tasty way to get more veggies into your diet. I promise the scrummy garlicky pizza sauce will have you reaching for seconds or thirds (while simultaneously scaring off any vampires – you’re welcome).

Nutrition Spotlight: Eggplants

  • Eggplants, also known as aubergine, are a source of dietary fibre (necessary for a happy healthy gut), as well as a plethora of vitamins and minerals, including manganese, folate and potassium.
  • They boast a high number of antioxidants, particularly anthocyanin (also responsible for eggplants purple colour), which are iddy biddy substances that help protect our bodies against potentially harmful substances, known as free radicals.

Make the most of the eggplant season by including these beauties in your next shop – they’re great grilled, sautéed, diced in curries and stews, and of course on the BBQ…it’s kiwi summer after all!

Mini Eggplant Pizzas

Author Danijela Unkovich
Prep Time: 10 mins
Cook Time: 25 mins


  • 1 eggplant
  • ¼ tsp coarse salt
  • 140 g tomato paste (a small pottle)
  • 1 big or 2 small garlic cloves
  • 1 tsp dried oregano
  • A handful of cherry tomatoes
  • 60 g edam/tasty/colby/mozzarella cheese or a vegan cheese of choice
  • A handful of fresh basil leaves, to serve


  • Preheat oven to bake 200 degrees celcius. Line a baking tray with baking paper.
  • Carefully slice eggplant into 1 cm thick slices widthways or lengthways. Place on baking tray and evenly sprinkle over the ¼ tsp salt. Place in the oven and cook for 15 minutes.
  • While the eggplant is cooking, mince or finely grate garlic. To make your pizza sauce, mix together together tomato paste, minced garlic and dried oregano.
  • Grate cheese. Slice cherry tomatoes in half.
  • Take eggplants out of the oven and place tray on workbench. Switch oven setting to grill.
  • Divide and evenly spread pizza sauce mix overtop of eggplant. Sprinkle over cheese. Add a few cherry tomato halves.
  • Place back into oven and grill for ten minutes, or a little more until you see tasty looking cheesy brown bubbles starting to appear! *drool*
  • Remove from oven. Add over top a few torn fresh basil leaves. Enjoy immediately.


Vegan or dairy-free? Use a vegan cheese in replacement of a dairy cheese

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