Ricotta and basil eggplant pizzas

These crispy, cheesy eggplant treats are my go-to when I have a pizza craving. They’re so tasty and delicious. With only a few simple steps this eggplant pizza recipe is perfect for the whole family.

Serves: 4 as a side, or 2 as a main

Ingredients:

• 2 medium-sized eggplants

• 2–3 tbsp olive oil

• sea salt, to taste

• ¾ cup Napoletana sauce or tomato paste

• 1 punnet of baby tomatoes (250g), sliced into halves

• ½ cup shredded mozzarella

• ½ cup ricotta cheese

• handful basil leaves, chopped

• black pepper, to taste

• balsamic vinegar glaze, to serve

Method:

1. 1

   Pre-heat the oven to 160°C. Line a baking tray with baking paper

2. 2

   Cut eggplant into 1cm-thick rounds and place them on the baking tray. Drizzle olive oil and sea salt over the eggplant

3. 3

   Top each eggplant piece with 1 tbsp Napoletana sauce or tomato paste, the baby tomatoes a small handful of shredded mozzarella. Dollop the ricotta on top and add 1–2 basil leaves. Drizzle some more olive oil over the mini pizzas

4. 4

   Bake in the oven for 35–40 minutes or until the eggplant pizzas are crispy. Serve with fresh basil, a sprinkle of black pepper and a drizzle of balsamic vinegar glaze

Note:

For a vegan option, swap out the dairy cheese for cashew or macadamia cheese.

Articles you might also like

Recipes

Wholesome honey mustard chicken

This dish is a healthy take on a classic recipe

Read article 3 minute read

Recipes

Slow-cooked beef chilli

This chilli recipe is bursting with fresh vegetables

Read article 3 minute read

Recipes

30-minute chicken risotto

We’ve supercharged this dish with a hit of green veggies

Read article 3 minute read

Recipes

Wholesome honey mustard chicken

This dish is a healthy take on a classic recipe

Read article 3 minute read

Recipes

Slow-cooked beef chilli

This chilli recipe is bursting with fresh vegetables

Read article 3 minute read

Recipes

30-minute chicken risotto

We’ve supercharged this dish with a hit of green veggies

Read article 3 minute read

View more articles