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Mini-pizza with eggplant

Mini-pizza with eggplant

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Wash the eggplants and cut them into thin round slices. Brown them a little on the grill on both sides and let them cool.

Spread the dough and cut it into squares, which we spread a little with the rolling pin. We cut each square around the corners, but without cutting the edge of the middle side, then we put a slice of eggplant, a slice of bacon, a slice of cheese, a few slices of olives. Lift the cut corner towards the middle of the filling, do the same with the opposite corner, bring it to the middle and glue the top to the center. We do the same with the other corners, we stick the tips well with our finger and we have a mini-pizza. In the middle we put a square of peppers. We make all the squares of dough, put them on a tray lined with baking paper and put them in the oven at 180-200 degrees - an average temperature.

Let them brown nicely, take them out, let them cool a bit and serve with ketchup. Good appetite!

Mini eggplant pizza

but they are certainly good to be consumed whenever we have cravings or unannounced guests.

It is a preparation that can be consumed by those who care Low Carb diet/Keto

or by those with gluten intolerance in the normal pizza counter

about 80 g mozzarella / cheddar / cheese

about 100 g thinly sliced ​​sausage (or any other favorite sausage)

salt, pepper, oregano, basil

I used a can of tomatoes in tomato juice from Sun Food 100% canned healthy.

Cut the eggplant (washed well and peeled) into slices about 1 cm thick (do not cut them too thin!),

salt them and let them soak for about 30 minutes

(do not leave them longer, because they will soften too much).

After 30 minutes, wipe them with a paper towel, put them in the stove tray on baking paper.

and put them in the preheated oven at 180 C for about 15 minutes.

In the meantime we deal with S.O.S. Saute finely chopped onion in 2 lbs of oil for about 4-5 minutes, stirring

from time to time. Add salt, tomatoes and vinegar and cook for about 15 minutes, stirring occasionally

(I boiled them in a non-stick pan to make sure they didn't stick).

In the last 5 minutes we put the cloves of crushed garlic, pepper and herbs of your choice (oregano, basil, dill).

After it cools down a bit, we pass it with the hand blender to obtain a fine sauce.

Assemble the pizzas: on each slice of eggplant we put 1 lg of sauce, then grated cheese (I used cheddar)

and on top of the sausage pieces (you can use bacon, dried salami, or any other sausage you like).

Bake on the grill (if you have) for 5-7 minutes. If you don't have a grill in the oven, let them bake normally.

Four simplest eggplant recipes for quick and delicious snacks

Eggplants can be prepared in many ways, not just as a salad, so we made a top four simplest eggplant recipes for quick and delicious snacks.

Four simplest eggplant recipes for quick and delicious snacks

Here are the top four simplest eggplant recipes for quick and delicious snacks:

1. Grilled eggplant recipe with green parsley and garlic sauce

  • 2-3 large eggplants
  • coarse salt
  • Green parsley sauce with garlic:
  • 3-4 large cloves of garlic
  • 1 bunch of parsley
  • 4-5 tablespoons olive oil
  • A little lemon juice
  • Salt to taste

Grilled eggplant recipe with green parsley and garlic sauce - MMod of preparation

eggplant with parsley sauce

Wash the eggplant, cut into rounds and sprinkle with coarse salt.

Leave to rest for 30 minutes to remove from the bitter juice, then dab with absorbent paper towels.

While the eggplant is resting, prepare the parsley sauce with garlic,

Peel the garlic, grind with salt and rub with a little olive oil.

Wash the parsley, finely chop and add over the garlic.

Homogenize and season with lemon juice and salt to taste.

The eggplant slices are browned on the grill or grill on both sides and greased as they are hot with the green parsley sauce with garlic.

Allow to cool for a few minutes to intertwine the flavors and serve.

2. Grilled eggplant recipe with tomato and parmesan sauce

  • 2-3 large eggplants
  • coarse salt
  • For the sauce:
  • 2-3 cloves of garlic
  • 4-5 well-ripened tomatoes, or 4-5 tablespoons tomato paste
  • 1 tablespoon olive oil
  • 1-2 tablespoons of water
  • Salt and pepper
  • Oregano and basil
  • Parmesan race

Grilled eggplant recipe with tomato and parmesan sauce - Preparation

eggplant with tomato sauce and parmesan

Wash the eggplant, cut the slices and sprinkle coarse salt on them

Leave to rest for 20-30 minutes to remove from the bitter juice, then dab with absorbent paper towels.

Meanwhile, prepare the tomato sauce.

Peel a squash, grate it and boil it with a little olive oil and a little water.

Peel the garlic, grate it and add it to the tomato sauce as it begins to reduce. Add oregano and basil and a pinch of salt.

Grate the eggplant slices and grease with the tomato sauce, sprinkle with Parmesan and serve hot.

3. Recipe Pizzas with eggplant and chorizo

  • 2 large eggplants
  • 150 g mozzarella
  • 100 g chorizo
  • 200 g ketchup
  • 50-60 ml of olive oil
  • dried oregano
  • fresh basil

Recipe Pizzas with eggplant and chorizo ​​- Preparation

Wash the eggplant, cut the slices and sprinkle coarse salt on them

Leave to rest for 20-30 minutes to remove from the bitter juice, then dab with absorbent paper towels.

Line the baking tray with baking paper, place the eggplant slices in the pan and sprinkle with olive oil. Grease with ketchup, add chorizo ​​slices and mozzarella and sprinkle oregano and basil over them

Bake at 200 degrees for 10-15 minutes

4. The recipe Baked eggplant with tomatoes and mozzarella

  • 2 eggplants
  • 5-6 tomatoes
  • 200 gr mozzarella
  • olive oil
  • basil leaves
  • salt and pepper
  • oregano
  • 2-3 cloves of garlic

Recipe Baked eggplant with tomatoes and mozzarella - Preparation

Baked eggplant with tomatoes and mozzarella

Turn the oven to 200 degrees

Wash the eggplant and slice the slices.

Sprinkle the eggplant slices with salt and leave to rest for 10 minutes to remove from the bitter juice. Then dab with absorbent paper towels and place in a tray on baking paper.

Sprinkle with olive oil and place among eggplant slices, tomato slices, mozzarella slices, basil leaves and garlic slices. Sprinkle with pepper, salt and oregano and bake for 15 minutes at 200 degrees.

RECIPES Zacusca with unripe eggplant

We offer you a recipe for zacusca with unripe eggplant that turns out even better than the one with eggplant and baked peppers.

Here's how to make zacusca with unripe eggplant:


1 kilogram of onion
7 eggplants
49 peppers or donuts
1 liter of boiled rice juice
300 ml of oil
5-6 was dafin

Method of preparation:

Peel the onion and wash the peppers and eggplant. Put the onion to harden in oil. Cut the peppers into slices and add them over the onion. We peel the eggplants, cut them into slices and put them over the peppers when they soften.

Let the eggplant soften and then pass everything through the meat grinder. Put the resulting mixture back in the pan, add the tomato juice (broth) and let it boil until the oil rises on top.

If you think the zacusca is too thick, you can add more tomato juice to the boil.


1. We boil the rice in classic proportions, 1 measure rice & 2 8211 measures water. Boil it for 5 minutes and cover the bowl with a lid to absorb the rice water.

2. Peel and finely chop an onion, cut the kapia pepper into small pieces and the carrot into small cubes. Finely chop the kaiser, fry it in hot oil for a minute with sliced ​​garlic cloves and add the onion.

When both have hardened, add the carrot and kapia pepper. Stir to harmonize and add a little carrot and bell pepper. Add the boiled rice, mix and add salt and freshly ground pepper to taste. I also added a few slices of hot pepper because I like it more spicy.

3. Cut the eggplant in half, lengthwise and scoop out the core with a spoon so that a wall of approx. 0.5 cm. In a larger pan or saucepan (to go in the oven) fry the second onion with eggplant core. We halve the tomatoes and put the core on the small grater until only the peel remains. Add the tomato juice thus obtained over the onion and eggplant hardening.

Stir, bring to a boil, taste and season with salt and pepper. Add a teaspoon of sugar to balance the acidity of the tomatoes and turn off the heat.

4. Fill the eggplant halved and hollowed with the mixture from point 2. Place them in the sauce formed in point 3 and put the pan or pan in the oven. We leave approx. 30 minutes to lower the tomato sauce and brown. We check along the way, so that the tomato sauce doesn't dry out too much.

5. Remove from the oven and garnish with fresh parsley.

In terms of spices and herbs, you can complete with what you like & # 8211 basil, oregano, allspice, coriander, etc. When hardening the kaiser, ginger can be added with the garlic. Butter and curry, turmeric (turmenic), chilly can be added to rice. If you eat fasting, remove the kaiser.

1. Wash, wipe and cut the eggplant into 1.5 cm wide slices. Arrange the eggplant slices on a baking tray lined with parchment paper. With a sharp knife, make small cuts on the surface of each slice of eggplant. Salt and sprinkle the eggplant slices with a little oil.

2. Bake the eggplant at 180 ° Celsius for about 20 minutes, preferably in a static oven. Meanwhile, peel the tomatoes and cut them into small pieces. Coarsely chop Fontina cheese.

3. Spread tomatoes, Fontina cheese (or you can replace it with cheese) and anchovy fillets on each slice of eggplant. Add the Pecorino cheese and bake for a few minutes at 180 ° Celsius. Before serving, add a little fresh basil to each slice of eggplant. This pizza is delicious! Go with a glass of red wine or even beer, as you prefer!

Mini pizza with eggplant and sausages

Mini pizza with eggplant and sausages from: eggplant, cheese, sausages, basil, salt, pepper.


  • 2 large eggplants
  • 150 g of cheese or telemea
  • 150 g sausages
  • 150 g of tomato sauce
  • salt
  • pepper
  • a few sprigs of basil

Method of preparation:

Cut the uncleaned eggplant, transversely, into 1 cm thick pieces. Sprinkle a pinch of salt and pepper over each slice, then place in a grill pan for a few minutes to brown on each side.

Place the eggplant in a tray lined with baking paper and place a layer of tomato sauce, a layer of cheese, finely chopped sausages and cheese again on each piece.

Sprinkle chopped basil on top.

Place the tray in the preheated oven so that the eggplant penetrates well and the cheese melts.

Xandrinne and her culinary deeds

Dough: 300 g flour, 1/2 teaspoon salt,
140-150 ml of warm water
about 20 g of fresh yeast,
3-4 tablespoons oil
1 eggplant, some tomatoes, cheese
Sauce: 1 onion,
3-4 cloves of garlic,
1 tomato (large and well cooked),
1 teaspoon of broth.

I sift the flour in a bowl, make a hole in the middle where I put the yeast over the yeast, sprinkle a little sugar and pour warm water, stirring lightly-I try to do this thing in the hole I was talking about I let the yeast bubble, then I start to knead until the dough no longer sticks to your fingers, I make sure to incorporate the salt along the way. Finally, I incorporate the oil.
I cover the bowl with a clean napkin and leave the dough to rise for about 30 minutes, during which time I continued to play in the kitchen.

I start with the sauce, which, frankly, is the "key and padlock" of this recipe. It's not hard to make at all but it tastes great.
Artistically I put red, onion and garlic on the work table-ok, this thing is just like that, for the picture, if we were very hungry I wouldn't get lost in the details :)

Peel a squash, grate it and squeeze the juice.

I can't help it, I remembered a joke: A citizen at the pharmacy reading the leaflet of an ointment. apply on previously washed feet. "If we don't have it before, can we wash our feet in a basin?"

Finely chop the onion, put the garlic on the small grater. Lightly fry, in a tablespoon of oil, onion and garlic (do not fry them but just soften them) add the tomato and leave the mixture on the fire, to "melt" the latter. Mix quite often, the flame should not be large. I add a little salt, a teaspoon of broth, bring to a boil and let the sauce cool.

Slice the eggplant (without peeling it) and sprinkle the eggplant slices with lemon juice.

Heat a little oil in the pan and fry the eggplant slices on both sides (I'm not exaggerating with the frying or the oil).

I take out the eggplant slices on absorbent towels, which will "pull" the oil.

I spread a sheet of dough, by hand, (in a somewhat round shape), in a tray greased with oil. Grease the dough with the prepared tomato sauce, then place the eggplant slices, over them I put tomato slices.

Grate some cheese on top and put the tray in the preheated oven at 200 degrees.
Honestly, I didn't look at my watch, but it didn't take long to bake the pizza, about 30 minutes. Near the end I put some basil leaves on top.

Mini pizza with eggplant

Mini pizza with eggplant from: tomatoes, eggplant, zucchini, salt, pepper, sugar, oil, herbs, garlic.


  • 1 zucchini
  • 1 eggplant
  • 3 tomatoes
  • salt
  • pepper to taste
  • 1 knife tip of sugar
  • a little olive oil to grease the slices after baking
  • fresh (or dried) herbs: oregano, basil, thyme (2-3 threads each)
  • 1 clove of garlic
  • 1 teaspoon inactive yeast powder (optional)
  • a few tablespoons of olive paste (optional)

Method of preparation:

Zucchini and eggplant are cut into 1-finger-thick slices. Salt and drain for about 30 minutes.

Meanwhile, prepare the tomato sauce: mix the tomatoes cut into pieces with salt, pepper, sugar and the broken greens are boiled over low heat until they drop to about 2/3 of the initial amount. Incorporate the powder from inactive yeast flakes and leave to cool.

Wipe the vegetable slices with a napkin, let them dry a little, place them in the tray lined with baking paper. Grease with olive paste, over which add the tomato paste.

Put the tray in the oven over medium heat and bake the slices until soft and the edges are lightly browned. Remove the tray from the oven and spray the slices with a little olive oil.


- extra virgin olive oil

- sea salt and freshly ground pepper

1. Wash the eggplant and cut into rounds, salt and set aside in a large bowl for half an hour. Then rinse with plenty of water and drain on absorbent kitchen towels.

2. Heat a little olive oil in a pan, then pass the eggplant through the wholemeal flour and lightly fry. Leave it on a plate prepared with kitchen paper to absorb as much oil as possible.

3. Line a baking tray with butter, add the eggplant and leave in the oven for 10 minutes.

4. Meanwhile, prepare the tomato sauce as follows: lightly fry the finely chopped onion and garlic, then add the peeled tomatoes and simmer. Add a little salt, mix well and pass lightly with a wooden spoon or blender.

5. Cover the eggplant with this tomato sauce and leave in the oven for another 10 minutes.

6. Eggplants are served with Parmesan cheese and freshly chopped green parsley.