Mini Eggplant Pizzas with Tomato and Cheese

Whether its a garden party, dinner with friends, a childs birthday celebration, or a Sunday lunch with family members - with these adorable vegetable mini pizzas, you cant go wrong. To prepare them, you only need eggplant, tomatoes, cheese, and fresh basil, and you can serve them warm or cold. These mini pizzas are perfect as an appetizer, side dish, or snack.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 30 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 1 piece Eggplant, raw

  • 200 g Tomato, red

  • 0.5 spoons Juice, lemon

  • pieces Oil, olive

  • 1 handful Basil, fresh

  • 120 g Cheese, mozzarella

  • 1 spoon Cheese, Parmesan, grated

  • pieces Salt, table

Steps

  1. Preheat the oven to 200 degrees Celsius. Wash the eggplant, dry it, and cut it into approximately 2 cm thick slices. Line a low baking dish with parchment paper and arrange the sliced eggplant on it. Lightly salt them, brush with a little olive oil, and bake in the preheated oven for about 20 minutes.

  2. While the eggplant is baking, prepare the other ingredients. Wash the cherry tomatoes, cut them into quarters, and remove the seeds. Chop them coarsely, place them in a bowl, and season with lemon juice, olive oil, and salt. Mix well and set aside until needed. Rinse the basil under running water if necessary, dry it, and cut it into strips. Coarsely grate the mozzarella and mix it with pepper and Parmesan.

  3. Top the baked eggplant slices with the tomato mixture, basil, and cheese. Return the baking dish to the preheated oven for 5 to 10 minutes, until the cheese is nicely melted. Serve the dish warm or cold.

Nutrition Information (Per 100g)

  • Calories: 114.04 kcal
  • Fat: 10.8 g
    • Saturated Fat: 1.3 g
  • Carbohydrates: 3.46 g
    • Sugars: 1.73 g
  • Protein: 0.43 g
  • Fiber: 1.73 g