Eggplant Mini Pizzas
Prep time
Cook time
Total time
Use organic ingredients when possible
Recipe type: Vegan
Cuisine: Snacks
Serves: 20 mini pizzas
  • 1 large eggplant (washed and sliced into 1 inch slices)
  • 2 tbsp avocado oil or melted coconut oil
  • ¼ tsp sea salt
  • ¼ cup tbsp red onion (finely minced)
  • 3 tbsp fresh basil, finely chopped
  • ½ cup white, cannellini beans (if from can: rinsed well and dried)
  • ½ cup shredded organic cheese (I used goat cheese, but it’s less “melty”)
  • ¼ cup tomato paste
  • ½ tsp dried oregano
  • ½ tsp garlic powder (or fresh minced garlic)
  • generous pinches sea salt
  1. Optional: to pre-salt eggplant, slice eggplant into 1inch discs and salt on both sides. Leave to sit on clean tea towel or colander while oven preheats. (Salting draws out the bitter flavour, but is not necessary.)
  2. Preheat oven to 425F and line baking sheet with parchment paper.
  3. Rinse salt from eggplant and pat discs dry with a tea towel.
  4. Brush eggplant slices with oil, light sprinkling of salt (if skipped the pre-salting step), arrange evenly on baking tray.
  5. Bake eggplant discs for 15 minutes.
  6. Meanwhile, mince onions + chop basil.
  7. Mix oregano + garlic + salt into tomato paste. Stir to combine well.
  8. Remove baked, bare eggplant slices from oven and increase heat to 450F
  9. Spread tomato paste mixture on all rounds, then top with onions, 2 tbsp chopped basil, beans and shredded cheese.
  10. Place pizza rounds back into oven and bake for another 5-8 minutes, or until cheese is melted.
  11. Garnish with remaining 1tbsp fresh basil slices.
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