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Mini Eggplant Pizzas

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