Ricotta and basil eggplant pizzas
This eggplant pizza recipe is perfect for the whole family
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 Pre-heat the oven to 160°C. Line a baking tray with baking paper
2 Cut eggplant into 1cm-thick rounds and place them on the baking tray. Drizzle olive oil and sea salt over the eggplant
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 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.
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Jessica Sepel
Founder of JSHealth, author of two best-selling books and accredited nutritionist, Jessica Sepel is passionate about taking a balanced approach when it comes to food. Jess believes we need to give up diets to overhaul our relationship with food and advocates for moderation, mindfulness at meals and healthy body image.
Check out more articles by Jess, including the delicious and healthy recipes she’s created exclusively for nib.