Aubergine / Eggplant Pizzas

This is a really good recipe if you’re on a diet (like me) and trying to lose a bit of weight.

Let’s be clear, it’s never going to taste as good as real pizza. However, this recipe makes a pretty decent meal or snack and may help to keep those pizza cravings at bay!

eggplant pizza

Quick Facts:

Servings: Main: 1 serving. Starter: 2 or 3 servings

Dietary Information: low carb, gluten free

Equipment Needed: Oven tray, pastry brush

Cooking Method: Oven

Source: Adapted from: Pop Sugar

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Ingredients Metric Imperial
Cherry Tomatoes (thinly sliced) 10 10
Chilli Flakes
Egglant/Aubergine (large) 1 1
Fresh Basil (sliced) 1tbs 1tbs
Mozarella (grated) 100g 3.5oz
Oil (Rapeseed or olive) 30ml 1fl oz
Red Onion (finely diced) 1tbs 1tbs
Tomato puree 100g 3.5oz


  1. Pre-heat the oven
  2. Slice the eggplant/aubergine into 10cm or 3/8″ thick rounds
  3. Brush each side with oil and place onto the tray
  4. Bake for 20minutes
  5. Remove the tray from the oven and assemble the pizzas: starting with the tomato puree, followed by red onion, tomato slices and then mozzarella.
  6. Return to the oven for about 3 minutes to melt the cheese.
  7. Remove from the oven, sprinkle with some chilli flakes and basil and serve.

Tips, Tricks and Hacks…

Substitutions: No aubergines? Try using zucchini or courgette instead (sliced lengthwise)

Toppings? You can add any toppings you like as long as they don’t need to be cooked for too long. Mushrooms, pineapple, pre-cooked bacon, sweetcorn etc can all be added.

Timeline / Gantt Chart


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