I adore eggplant and pizza, so what could be better then combining the two? That’s a rhetorical question… because obviously nothing! The great thing about this recipe is that it’s vegetarian and gluten-free, so really it’ll make everyone happy. You can just use the ingredients in your fridge for the topping – spinach, mushroom, capsicum, etc… I personally love the combination of sour cherry tomatoes with salty black olives. Of course cheese is a must; haloumi, goats cheese, mozzarella, cheddar – the options are endless! Let me know what you top your eggplant pizzas with!
- 1 large eggplant, sliced
- olive oil, for brushing
- 1/4 jar passata sauce
- 1 punnet cherry tomatoes, chopped into quarters
- 1/2 jar black pitted olives, sliced in halves
- mozzarella cheese, grated
- basil, torn
Preheat your oven to 180 degrees. Arrange the sliced eggplants onto a tray and brush with olive oil. Bake for 15-20 minutes.
Remove the baked eggplant from the oven. Spread 1 teaspoon of passata sauce over each eggplant then arrange cherry tomatoes, olives, cheese and basil. Place eggplant back in the oven and cook until cheese has melted. Enjoy hot, hot, hot!!
Happy cooking, love Jem x