Aubergine/Eggplant Mini Pizzas
Delicious and healthy mini grain-free aubergine/eggplant pizzas. Perfect as a healthy snack or party appetizer.
Servings Prep Time
16-20 mini pizzas 5 minutes + aubergine resting time
Cook Time
15 minutes
Servings Prep Time
16-20 mini pizzas 5 minutes + aubergine resting time
Cook Time
15 minutes
Ingredients
  • 1 Aubergine/eggplant
  • 1/2 cup (110g) Passata**Make sure there is no sugar added
  • 1/3 cup (30g) Parmesan cheese, grated
  • 5 Parma ham slices, torn into pieces
  • 1 cup (25g) Fresh rocket
  • Sea salt
  • Black pepper
Instructions
  1. Slice the aubergine/eggplant into even 1/4 inch thick slices, discarding the top and bottom slice.
  2. Lay the slices on paper towels, sprinkle generously with sea salt and allow to sit there for 15 minutes. This will draw the bitterness out of them.
  3. Preheat the oven to 180°C Fan, 200°C electric, 390°F or gas mark 6. After 15 minutes you will begin to see beads of sweat appear on the aubergine slices. Pat them dry with more paper towels.
  4. Place the slices on baking trays lined with parchment paper. Drizzle with olive oil and season with a pinch of black pepper. Roast for 15 minutes.
  5. Top each slice with a spoonful of passata then some cheese and bake for a further 8 minutes. Add the Parma ham and rocket just before serving.