Mini vegan eggplant pizzas

Ler em português

I’m a big fan of pizza and that is why I decided to do this mini healthy pizzas. You can add more ingredients to the filling. I did some with watercress and turn out to be so tasty. The secret here is the seasoning, and so, I always use a lot of spices. I hope you like it. Here it is.

INGREDIENTS:

Pizza base:

• 1 large eggplant
• salt
• black pepper

Tomato sauce:

• ¼ onion
• ½ large carrot
• 9 tablespoons of tomato sauce
• 1 tablespoon of white wine
• 2 drops of piri-piri sauce (or 1 red dry chilli)
• 1 coffee spoon of ginger
• 1 coffee spoon of thyme
• 1 coffee spoon of oregano leaves
• black pepper
• salt
• olive oil

Filling:

• 3 white mushrooms
• 1 tomato
• cheese
• salt
• oregano leaves
• black pepper
• olive oil

METHOD:

1. Preheat the oven to 250º.
2. Slice the eggplant into slices of 1 cm. In an oven tray or baking dish lined with parchment paper, dispose the slices side by side and season with salt and black pepper on both sides. Bake during approximately 20 minutes.

1. In a small pan add the chopped onion, the smashed garlic clove and the sliced carrot with a drizzle of olive oil. Cook until the onion is translucent, and then add the tomato sauce and the white wine and season with salt, black pepper, oregano leaves, ginger and thyme. Let it cook for 5 minutes and whizz the sauce with a stick blender or in a food processor until smooth. Let it cook for 1 more minute. Reserve.
   
2. Cut each mushroom in 8. In a frying pan add a drizzle of olive oil and the mushrooms and season with salt and black pepper. Let it cook for 3 minutes. Reserve.
   
3. Cut the tomato into cubes and season with salt and oregano leaves.
   
4. Remove the eggplant from the oven and divide the tomato sauce evenly between the eggplant slices (approximately 1,5 tablespoons/each). Then, distribute the mushrooms and the tomato cubes. Top with the cheese. Bake for approximately 10 minutes or until the cheese melted and gratin.
   
   
   

Enjoy!