Over the weekend I bought a few eggplant to make a pasta sauce which I do every week. My children seem to enjoy pasta with eggplant; this is a very versatile vegetable, you can prepare it in so many different ways and it can be very tasty indeed.
As I had a couple left over I made these eggplant mini pizzas which were really tasty! They made a nice starter before our main pasta dish.
They can also make a perfect finger food for a dinner party or they can be enjoyed as an healthy snack at any time of the day.
- Prep Time : 20 minutes
- Cook Time : 8 minutes
Wash and chop the eggplant ends and slice them half centimeter thick
Heat up a griddle pan and grill the slices for about a minute on both sides. Line the slices up on a baking tray
Mix the tomato sauce with a tbsp of oregano, 1 tbsp of olive oil, salt and pepper and spread it over the eggplant slices
Cut the mozzarella into small pieces and put it over the tomato sauce
Cook them under the grill of the oven at 200C for 2-3 minutes
Decorate with a basil leaf and serve warm!
As I am using basil and oregano for this recipe I am entering it into Karen’s ‘Herbs on Saturday’ challenge.