Eggplant Pizzettas

Just like pizza, without the dough and ready in a flash.

Not a bad idea right?

Admittedly when first making these my hopes were not high.

So although not wanting to over-sell them, I was literally blown away when tasting them.

Eggplant Pizzettas | Nadia FelschEggplant Pizzettas | Nadia Felsch

When baked, eggplant does this amazing thing.

It softens in all the right places and provides this gorgeous and nourishing earthiness.

Sliced into rounds - it's also a fabulous vessel!

Of course you can mix it up with the toppings though remember not to overload (for practicality and cooking purposes).

The use of beans, onion and herbs is classic, simple and delicious.

Serve as an entree, appetiser, side or perhaps even main with a nice salad.

And as always when buying food in a can, jar or packet, look for an option with no icky additives so in this case with tomato paste you'd want to look for tomatoes and salt only.

Eggplant Pizzettas | Nadia FelschEggplant Pizzettas | Nadia Felsch

Eggplant Pizzettas
Prep time
Cook time
Total time
yield: 2
  • 1 large eggplant
  • 2 teaspoons olive oil
  • Crack of salt
  • 1 tablespoon red onion
  • 2 tablespoons fresh parsley
  • 5 tablespoons cannellini beans
  • ¼ cup cheddar cheese
  • 4 tablespoons quality tomato paste
  • ¼ teaspoon dried or fresh thyme
  1. Preheat oven to 175 degrees Celsius (electric)
  2. Wash eggplant and cut into rounds
  3. Place on a baking tray
  4. Coat with oil and salt
  5. Once oven is to temperature, bake eggplant for 15 minutes
  6. Whilst baking, finely slice onion and chop parsley
  7. Drain beans and grate cheese
  8. Once baked, remove eggplant and spread tomato paste on all rounds
  9. Add thyme, onion, parsley, beans and cheese
  10. Bake for a further 5-8mins until cheese is melted
  11. Serve with freshly dressed leaves

What do you think? Will you be trying this for yourself?

Remember to share with me in the comments below, perhaps your fave toppings and send to a friend as well!

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