Mini eggplant pizza

Mini eggplant pizza

Feel like a snack or add on to your protein-rich meal? This eggplant delight will be a heavenly accompaniment. You can even have it as a complete meal, layered of course like a veggie lasagna! Try it out for yourself.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 1
Calories 367 kcal


  • 1 Large eggplant
  • 1/2 tbsp Olive oil
  • 1 cup Fresh tomato pruree
  • 1 Small onion
  • 3 Handfulls of spinach
  • 75 g Shredded mozzarella cheese
  • 2 tsp Oregano (dried or fresh)


  • Preheat the oven to 400F (200C).   Slice the eggplant lengthwise, about 1/4-1/3 inches thick. Rub 1 tbsp. olive oil on each side of the eggplant slices and place it on a baking tray lined with baking paper — season with salt and pepper.   Place in the oven for about 10 minutes.   Meanwhile, grab a pan, and heat the remaining ½ tbsp. olive oil. Add in the garlic and onion, and sauté for about 3-4 minutes, until soft — season with salt and pepper.   Next, add in the tomato puree and spinach and cook for another 1-2 minutes until the spinach has wilted.   Remove the eggplant slices from the oven, and top each with the tomato sauce mixture.   Sprinkle with grated cheese and oregano. Place in the oven for another 5 minutes, or until the cheese has melted. Serve immediately. Key features • Gluten Free • Meal prep friendly • Vegetarian


Serving: 2gCalories: 367kcalCarbohydrates: 39gProtein: 15gFat: 18g
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