mini eggplant pizza.jpg

A superbly tasty and lower-carb pizza alternative. These are fun to whip up, and absolutely full of flavour! Eggplants, also know as aubergine, are a good source of dietary fibre (necessary for a happy healthy gut), as well as a plethora of vitamins and minerals, including folate, manganese and potassium.

Thank you to our nutritionist Danijela for this yummy recipe. For more nutritious recipe ideas from Danijela, head to her website here.


1 eggplant
1/4 tsp salt
1 small pottle of tomato paste (around 140g)
1 garlic clove
1 tsp dried oregano
1/2 cup cherry tomatoes, sliced
60g grated cheese (.e.g. edam, tasty, colby or mozzarella cheese)
Fresh basil leaves, to serve
Whatever other toppijngs you’d like e.g. diced/cubed pre-cooked meat, onion, capsicum..


  1. Preheat oven to bake 200 degrees celcius and line a baking tray with baking paper.

  2. Slice the eggplant into 1 cm thick slice widthways. Place on baking tray and sprinkle over salt. Cook in oven for 15 minutes.

  3. While eggplant is cooking, mince/finely grate garlic. To make pizza sauce, mix together together tomato paste, garlic and oregano.

  4. Take eggplants out of the oven and place tray on workbench. Switch oven setting to grill.

  5. Evenly spread pizza sauce mix overtop of semi-cooked eggplant. Sprinkle over cheese and add a few cherry tomato halves. Add any other toppings you’d like here.

  6. Place back into oven and grill for 10 minutes, or until you see tasty looking cheesy brown bubbles.

  7. Remove from oven and garnish with a few fresh basil leaves. Enjoy immediately.