Eggplant Pizza
How do you make dough-free eggplant pizzas?
Slice the eggplant, salt it to drain the bitter liquid and briefly grill it. Place the slices on a tray, cover with tomato sauce, cheese and oregano. Bake at 180°C for 15 minutes until the cheese gratins, serving these vegetable mini pizzas as a light appetizer.
Honestly, I did not know which category to place this recipe in, but wherever I put it, it would still be a success; it all depends on how much we want to eat and how many people there are. I, for example, use it as a side dish at dinner with several small dishes, so we nibble on three or four different specialties and everyone is happy. The first time I made it, they immediately asked me to make it again, so as you can see, my test was passed!
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Servings: For one medium pizza
Ingredients
- 1 large eggplant or 2 medium ones
- 1 melting cheese of about 200 g (for the vegan version, use vegan melting cheese)
- Raw tomato sauce
- Extra virgin olive oil
Instructions
Wash the eggplant and cut it into slices about 1/2 cm thick.
Place the slices in a large colander with a little coarse salt between the layers and some weight on top, for at least 30 minutes, to remove the bitterness and excess vegetable water.
Preheat the oven to 180°C (350°F). Cut the cheese into thin slices.
After the eggplants have rested for 30 minutes, rinse them to remove the salt and dry with absorbent paper.
Grill them for approximately 2-3 minutes per side.
Place the eggplant slices in a previously greased non-stick pan.
Brush them with oil and add a few tablespoons of tomato sauce on top.
Add the cheese slices to each one and dried oregano to taste.
Bake the pizza in the preheated oven for about 10-15 minutes, until the cheese melts and is slightly golden. Serve very hot.
Enjoy your meal!
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- 1 large eggplant or 2 medium ones
- 1 melting cheese of about 200 g (for the vegan version, use vegan melting cheese)
- Raw tomato sauce
- Extra virgin olive oil