Making mini eggplant pizzas is one of our family's favourite weeknight dinners. It is quick & easy, and a great way to get some veggies into my fussy toddler - because who doesn't love pizza, right!?
Instead of pizza bases, we use slices of eggplant which makes this recipe great for people who follow gluten free, paleo and keto diets. And if you substitute the cheese for a dairy-free alternative it is a great option for vegans too.
I am not one for measuring, so here is the loose recipe I follow:
1 Large Eggplant (sliced about 1cm thick)
Organic Olive Oil (half a cup approx.)
Oregano Essential Oil
Tomato Paste (or use a homemade pasta sauce, like this one)
Organic Cheese (we use a mozzarella or cashew cheese)
Toppings (such as cherry tomatoes, olives, fresh basil)
Preheat the oven to 200 C
Pour the olive oil into a small ceramic dish and dip the end of a toothpick in to the top of the Oregano Essential Oil dropper. Stir the toothpick through the olive oil. (This will give you about half a drop of essential oil, which is just enough to give you flavour and amazing wellness benefits, however is not too overpowering for my two year old. If you want more punch, feel free to add a whole drop, be careful though, oregano is a HOT oil!)
Using a pastry brush, lightly brush both sides of the eggplant with the oil mixture, and lay them on a baking tray(s) lined with baking paper
Put the baking tray(s) in the oven and bake your eggplant for 10 minutes on each side
Remove from oven and add tomato paste, cheese and toppings, then put bak in oven and bake for a further 10 minutes, or until cheese is melted and sufficiently browned.
Let cool for a couple minutes then devour, I recommend doing so with a nice glass of red wine