eggplant pizzettes

I’mma be honest, living so far from home isn’t easy but these eggplant pizzas are worth it. Just kidding! What I’m trying to say is, I’m finding love in so many different forms and receiving it in an abundance of unexpected ways. Today, love took the form of a big bag of organic vegetables from my considerate colleague. I received eggplants, tomatoes, capsicums and cucumbers! Eating healthy and seasonal is so easy here! I am truly blessed. Ideally for this dish, bigger eggplants are better (more room for toppings, you see) but if you only have mini eggplants, like I did then you’ll just have to wing it!

1 or 2 big eggplants (sliced 1 inch thick)
salt (just enough)
1/4 cup pizza sauce
1/2 cup shredded mozarella (use vegan variety if vegan lol)
fave pizza toppings (I used cherry tomatoes, white onion, corn and green capsicum)

Preheat oven to 180C

Place eggplants on a lined tray and season generously with salt – this helps draw out the excess water

Prepare toppings (chop, slice etc)

By now, the water from the eggplants should  have surfaced so using a paper towel pat the eggplants dry – this will also get rid of the excess salt.

Bake eggplants for about 10 minutes (we dont want them getting mushy so watch them)

When ready, remove from oven and top with remaining ingredients:
sauce, cheese, toppings, cheese again is usually a good order

Bake for a further 10-15 min or until golden!

YUMMO