Mediterranean eggplant mini pizzas, a super simple recipe, but rich in flavor and aromas

It can be an appetizer or a light second course. A true concentrate of wellness, colorful and refreshing, friendly to the figure, but especially to health. In this recipe, I used a rather round eggplant, dark purple in color, shiny, and firm, cherry tomatoes, Tuscan pecorino, anchovies, various spices….a delight.

Why are Eggplant Mini Pizzas a Summer Must-Have? They are a light and tasty dish, ideal for hot days. The eggplant, grilled or baked, becomes a crunchy and tasty base, perfect for fresh and light toppings. Moreover, eggplant mini pizzas are a versatile dish, allowing numerous variations, enabling everyone to personalize them according to their tastes.

They prepare quickly, and will really please everyone. You can also use long eggplants and fill them, changing the shape but the taste and flavor will remain always excellent

Below are other eggplant recipes:

Difficulty: Very easy
Cost: Cheap
Preparation time: 30 Minutes
Portions: 4
Cooking methods: Oven
Cuisine: Italian
Seasonality: Spring, Summer, and Fall

322.31 Kcal

calories per serving

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Energy 322.31 (Kcal)
Carbohydrates 10.14 (g) of which sugars 8.61 (g)
Proteins 16.69 (g)
Fat 24.09 (g) of which saturated 12.07 (g)of which unsaturated 1.25 (g)
Fibers 2.97 (g)
Sodium 4,069.67 (mg)

Indicative values for a portion of 215 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients for Mediterranean Eggplant Mini Pizzas

2 round eggplants
10.5 oz cherry tomatoes
9 oz Tuscan pecorino (fresh)
4 anchovies in oil
1 bunch oregano (fresh)
to taste basil
to taste extra virgin olive oil
to taste coarse salt
1/2 yellow bell pepper
to taste green olives

Tools

Baking Trays 1 BLACK OVEN TRAY ARISTON BRAND CM 44.7 X 36.5 CODE 301789 EX 081577
Cutting Boards MasterChef Large Wooden Cutting Board, Kitchen Boards, Bread, Pizza, Appetizer Board and more, Bamboo, with Juice Groove, Dishwasher Safe, 15.3in x 10.6in x 1.2in
Parchment Paper Cuki Parchment Paper Sheets 13 x 15 inches – 25 sheets – 1 pack

Steps for Mediterranean Eggplant Mini Pizzas

Cut the eggplants into slices about 0.8 inches thick, place them on a baking sheet lined with parchment paper, season with coarse salt and a bit of oil. Bake at 356°F for 20 minutes
Cut the bell pepper into squares, as well as the pecorino and cherry tomatoes, with a sharp knife (if you are interested in purchasing click here), chop the oregano with the basil. Put everything in a bowl and season with the oil, let it rest
Remove the eggplants from the oven, remove the salt, pat them dry with kitchen paper, and put them back on the baking sheet
Prepare the anchovies and olives, cut in half, which will then be added to the filling
Distribute the prepared topping, anchovy fillets, and olives over the eggplant. Bake at 392°F for about 8/10 minutes. Serve with fresh oregano leaves