Servings
6
Prep time
Cook time
Recipe
Ingredients
- 2 large eggplants, sliced into rounds
- Olive oil, for brushing
- Salt & pepper, to taste
- 120g red pesto dip
- 2 cups shredded mozzarella
- Pizza toppings of choice (sliced cherry tomatoes, capsicum, ham, olives, basil)
- Mixed greens, to serve
Method
- Preheat oven to 190°C.
- Brush both sides of the eggplant slices with olive oil, then season with salt and pepper.
- Place the eggplant rounds on a baking sheet and bake for 10-12 mins until they start to soften but are not fully cooked.
- Remove from the oven and spoon pesto dip onto each eggplant slice.
- Top with shredded mozzarella and your choice of favourite pizza toppings.
- Return to the oven and bake for an additional 10-12 mins or until the cheese is melted and bubbly.
- For a crispy texture, finish by grilling for 1-2 mins.
- Serve with mixed greens.
- Tip: Try a variety of cheeses or even a drizzle of balsamic glaze for added flavour. This dish is a canvas for your creativity, so get quirky with your favourite pizza flavours.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
