Eggplant Pizza


I’ve started to enjoy making traditional meals with non-traditional ingredients. Using zucchini instead of spaghetti for example (that makes a mean bolognaise but that’s for another post). This time I used eggplant instead of a pizza base. The delicious eggplant made the perfect edition to the pizza toppings. It wasn’t exactly easy/clean to eat, but oh my! Yummy!

Eggplant Pizza


  • 1 Large eggplant
  • Sun dried tomatoes
  • Green olives stuffed with fetta
  • Parmesan cheese
  • Brown onion
  • Marinated peppers
  • Tomato, sweet chilli, BBQ  sauce or cream cheese


  1. Slice the eggplant into thick slices and lightly chargrill on a frying pan.
  2. Cover a baking tray with alfoil and arrange the eggplant on top.
  3. Arrange toppings on top and sprinkle with a little cheese and a drizzle of sauce or small dollops of cream cheese.
  4. Bake at 180degrees until they begin to brown (around 5 minutes)
  5. Enjoy!

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