Mini Eggplant Pizzas: A Perfect Appetizer for Any Occasion
These Mini Eggplant Pizzas are a delightful twist on the classic pizza, combining fresh, tender eggplant with savory tomato sauce, gooey mozzarella, and fragrant herbs. This recipe is perfect for anyone looking to enjoy a healthy and flavorful appetizer that is both satisfying and easy to prepare. Whether you’re hosting a party or simply craving a light snack, these bite-sized pizzas are sure to impress.
Ingredients for Mini Eggplant Pizzas
Makes 20 pieces
| Ingredient | Quantity |
|---|---|
| Eggplants | 350g |
| Tomato Sauce (Passata) | 100g |
| Mozzarella Cheese | 80g |
| Dried Oregano | To taste |
| Fresh Basil | To taste |
| Salt | To taste |
| Extra Virgin Olive Oil | To taste |
| Black Pepper | To taste |
Nutritional Information (per piece):
Calories: 40-50 kcal
Fat: 2g
Protein: 2g
Carbohydrates: 5g
Fiber: 1g
Sodium: 100mg
Step-by-Step Instructions for Mini Eggplant Pizzas
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Prepare the Eggplants: Begin by washing the eggplants thoroughly. Cut off both ends and slice them into rounds, approximately 1 cm thick. These will form the base of your mini pizzas.
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Bake the Eggplant Rounds: Lay the sliced eggplant rounds in a single layer on a baking sheet lined with parchment paper. Drizzle them lightly with olive oil and sprinkle with a pinch of salt. Place the baking sheet in a preheated fan oven at 190°C (375°F). Bake the eggplant slices for 15 minutes or until they soften slightly and begin to turn golden.
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Prepare the Toppings: While the eggplants are baking, slice the mozzarella into thin pieces or tear it into small pieces by hand. In a small bowl, combine the tomato sauce with a drizzle of olive oil and a pinch of salt. Stir the mixture until well combined.
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Assemble the Pizzettes: Once the eggplant rounds are baked, remove them from the oven. Spoon a small amount of the seasoned tomato sauce onto each eggplant round. Spread it evenly, leaving a small border around the edge. Place a piece or two of mozzarella on top of each round, allowing the cheese to melt beautifully as it bakes.
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Bake Again: Return the eggplant rounds to the oven and bake for an additional 7 minutes, or until the mozzarella has melted and the edges of the eggplant begin to crisp up.
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Finish and Serve: Once the mini eggplant pizzas are ready, remove them from the oven and garnish with a drizzle of extra virgin olive oil, a sprinkle of dried oregano, and a few fresh basil leaves. Serve warm, and enjoy these flavorful, healthy bites!
These Mini Eggplant Pizzas make for a delicious appetizer that combines the richness of mozzarella with the tang of tomato and the earthiness of eggplant. The perfect combination of flavors and textures will make these little bites a favorite at your next gathering or a fun snack to enjoy anytime.
