Eggplant Pizzas

Something a little different today to the sweet baked goods I usually have. These eggplant/aubergine pizzas are quick and easy, making a great side dish or appetiser to serve at dinner parties, or even on their own as a quick lunch option eaten with salad. They are low-carb and low-glycemic so fit in well with a diabetics diet. For the tomato sauce I basically used the same recipe I make for a pasta or pizza sauce. Its even easier if you have the tomato sauce on hand made in advance. I also didn't have any fresh basil so I used chopped coriander leaves instead - it worked just as well!

 

I kept these simple with tomato, mozarella and seasoning but you could always add extra toppings such as spinach, goats cheese or parmesan. The ideas are endless!
 

Eggplant Pizzas

Recipe adapted from Kalyn's Kitchen

Makes 3 to 4 servings

1 large or 2 medium eggplant

Salt

Olive oil for brushing

Dried herbs - mixed/oregano/basil, depending on what you prefer

Tomato sauce (see recipe below)

Handful chopped fresh basil/coriander leaves

1 cup grated mozarella

Extra toppings if desired

Cut off both ends of eggplant and cut into three-quarter/inch thick slices. Lay the slices on some kitchen towel and sprinkle both sides generously with salt. Leave to sit for at least fifteen minutes - this will help to draw out water from the slices. Heat oven to 180 degrees celsius. Brush a baking tray with olive oil, and once the eggplant has been left to sit brush the slices too. Arrange onto the tray and sprinkle dried herbs over. Bake for about 30 minutes - you want to take the slices out before they start to look too brown or start to lose their shape. Remove tray from the oven and top each slice well with the tomato sauce. Sprinkle some fresh basil or coriander leaves and add a heapful amount of mozarella on top. Put back into the oven for about 5 to 10 minutes, keeping an eye on the cheese so that it melts and starts to turn a little brown. Remove and serve immediately.

For the tomato sauce

3 tablespoons olive oil

2 cloves freshly minced garlic

1 medium onion chopped

1 cup freshly diced tomatoes

2 tablespoons tomato puree or canned tomato

Salt, pepper and dried herbs to season

In a small pan heat the olive oil and add the onion. Cook for about 2 minutes and add the garlic cooking for a minute or so more. Add the diced tomato and puree, plus the salt, pepper and herbs, seasoning to your own taste. Simmer for about 7 minutes, adding a little water if you feel it is too dry.