Low Carb Eggplant Pizza

Ingredients

• 2 Eggplants
• Salt
• 3 tbsp olive oil
• 40 g Black olives
• 120 g Small cherry tomatoes
• 125 g Mozzarella (45% fat content)
• 0.5 Bell pepper
• 1 Garlic clove
• 300 g Crushed tomatoes (canned)
• 1 tbsp Tomato Paste
• Pepper
• 0.5 tsp Oregano
• 0.5 bunch basil (10 g)

Instructions

1. 1.

   Wash the eggplants and slice them lengthwise into approximately 1 cm thick slices. Place the eggplant slices on a baking sheet lined with parchment paper, sprinkle with salt, and drizzle with 2 tbsp of olive oil. Bake in a preheated oven at 220 °C (fan 200 °C; Gas: level 3–4) for about 20 minutes.

2. 2.

   Meanwhile, drain the olives and cut them into rings. Wash, dry, slice the cherry tomatoes, and remove the core. Cut the mozzarella into small cubes.

3. 3.

   Peel and finely chop the garlic. Heat the remaining olive oil in a pot, sauté the garlic for 1-2 minutes over medium heat, add the crushed tomatoes and tomato paste and simmer for 2-3 minutes, season with salt, pepper and oregano.

4. 4.

   Wash, shake dry, and set aside some basil leaves. Chop the remaining basil and mix it into the tomato sauce. Pour the sauce over the eggplant slices and sprinkle with mozzarella. Distribute the bell pepper, cherry tomatoes and olives on top. Bake the mini eggplant pizzas for another 5-8 minutes until the cheese is melted and browned. Serve the mini eggplant pizzas garnished with basil.