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Home » Salads and Sides » Greek Baked Aubergine/Eggplant Mini Pizzas

Greek Baked Aubergine/Eggplant Mini Pizzas

Author: Karon Grieve Published : November 2018

Recipe
baked eggplant mini pizzas
These Greek baked aubergine/eggplant mini pizzas are gluten free, low carb vegetarian and perfect for those on the Mediterranean diet. They make great party nibbles too. #aubergine #eggplant #vegetarian #low carb pizza #mediterranean diet #larderlove

Get all the amazing flavour of a pizza without the carbs in these super easy vegetarian Greek baked aubergine/eggplant mini pizzas topped with tomatoes and herbs. It’s the Mediterranean diet at it’s best!

Greek baked aubergine/eggplnt mini pizzas on baking sheet

When you think of pizza you automatically think of that Italian classic with a dough base or the healthier modern version made with a cauliflower base. Either way it is a big flat base with various toppings.

My aubergine mini pizzas are nothing like that. They are simple and healthy and the aubergine/eggplant is the base. This is pizza light bite style!

close up of baking sheet with aubergine slices with tomato topping

Ingredients for aubergine/eggplant pizzas

  • Aubergine/eggplant
  • onion
  • garlic
  • tomatoes
  • tomato puree
  • runny honey
  • chilli
  • dried oregano
  • dried thyme
  • fresh parsley
  • salt and pepper
close up of one mini pizza showing the herbs and topping

How to serve these vegetarian mini pizzas

My aubergine mini pizzas make great party fodder, while this recipe only uses one aubergine and makes approximately 10 (depending on the size of the aubergine of course, come on girls we all know size matters!) you just double or triple the ingredients to make as many as you need for a crowd.

I think they are good as party food as they are much lighter than your usual pizza, healthier and just taste really great. Always make sure you are liberal with the napkins, especially if you are being seriously generous on the topping front. Nobody wants tomato on their front!

I also make my aubergine mini pizzas as a vegetable side dish with pork chops and just serve the chop on a plate with two mini aubergine pizzas beside it.

I have been known just to have a whole batch of them as my main supper dish. I’d like to say I only have two but then I’d be fibbing as I adore these aubergine mini pizzas and can easily gobble up the whole lot.

aubergine mini pizzas on baking sheet from top

It’s all Greek to me!

Even though I’ve used the word pizza in the title I class these among my Greek recipes as the aubergine (eggplant), tomatoes, oregano, thyme, garlic, honey and parsley are all used so much in traditional Greek cooking.

I love making Mediterranean style food, it is healthy and colourful and always makes me feel like I’m bringing a bit of warmth into the chilly winter months.

Kali Orexi!

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Looking for more Mediterranean vegetarian ideas? Then check these out;

Greek potato rosti

Easy vegetarian moussaka

Frittata with mint, spinach and feta

Vegetarian stuffed peppers

Honey roasted courgettes/zucchini with feta

Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.

Photos And Tips AboveMost of my recipes have step by step photos and useful tips plus videos too, see above.
Greek baked aubergine/eggplnt mini pizzas

Greek baked aubergine/eggplant mini pizzas

Karon Grieve
Aubergine mini pizzas make great party food or a vegetarian side dish, low carb, vegetarian and gluten free too
No ratings yet
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Prep Time 10 minutes mins
Cook Time 30 minutes mins
Total Time 40 minutes mins
Course Vegetarian
Cuisine Greek
Servings 4 people
Calories 135 kcal

Ingredients
 

  • 1 aubergine cut into about 10 circles
  • 2 tbsp Olive oil for frying
  • 1 onion diced
  • 1 clove garlic minced
  • 1 stick celery finely chopped
  • ½ tsp dried thyme
  • ½ tsp dried oregano
  • 4 tomatoes chopped
  • 1 tbsp tomato puree
  • 1 tsp honey runny honey
  • 1 tbsp parsley
  • Salt and pepper to taste

Instructions
 

  • Heat the oil in a large pan and fry the aubergine on both sides till golden and cooked through
  • Remove from pan and place in warming oven
  • Add more oil to the pan and sauté the onion for 5 mins
  • Add the garlic and celery for 2 mins
  • Add tomatoes and puree plus honey, herbs and seasoning
  • Simmer covered for 20 mins
  • Place 1 tbsp of the tomato topping on each slice of aubergine and sprinkle with parsley

Notes

low carb recipe perfect for those on the Mediterranean diet

Nutrition

Calories: 135kcalCarbohydrates: 17gProtein: 3gFat: 8gSaturated Fat: 1gSodium: 20mgPotassium: 651mgFiber: 6gSugar: 10gVitamin A: 1210IUVitamin C: 24mgCalcium: 43mgIron: 1mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I’m using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
Tried this recipe?Mention @LarderLove or tag #LarderLove

 

 

Filed Under: ALL RECIPES, Greek Recipes, Salads and Sides, Vegetarian Recipes

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