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Aubergine (Eggplant) Pizzas
Mini aubergine/eggplant pizzas is a gourmet Greek mezze, a gluten-free and vegan appetizer! This is a quick and easy recipe, so perfect for the last days of summer.
Prep Time 10 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
Prep Time 10 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
Instructions
  1. Preheat oven to 220°C or 428°F.
  2. Line a large baking sheet with parchment paper and brush it with some olive oil.
  3. Clean the aubergines/eggplants and wipe dry with a paper towel. Trim the stems off from them. Slice them lengthwise 1 cm or 1/2 inch thick.
  4. Place the slices on the baking sheet. Score the slices shallow slashes using the tip of the knife and they will act like a sponge. Drizzle olive oil over them. Season with salt and pepper and bake for 10'.
  5. Clean the tomatoes. Seed and dice them into cubes.
  6. After 10' take the aubergines/eggplants out of the oven. Layer with the tomatoes and olives and bake again for 10'.
  7. Garnish with fresh basil leaves thinly sliced. Βon appétit!
Recipe Notes

Wine and Food Pairing

For the optimum eating experience, pair the aubergine pizzas with a fruit-driven rosé wine with a dry finish. Aubergine (Eggplant) recipes call for a rosé wine with a rich fragrance.

Gluten-free

Mini aubergine/eggplant pizzas are gluten-free! If you're on a gluten-free diet, do miss out on life's simple pleasures, the summery aubergine pizzas.

 

Aubergine (Eggplant) Pizzas

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