Mini Eggplant Pizza

Ingredients

• 1 eggplant
• Salt
• 2 tbsp olive oil
• 300 g Ground Beef
• 400 g diced tomatoes (canned; drained weight)
• 10 g basil (0.5 bunch)
• Pepper
• 100 g feta (45% fat in whole milk)

Instructions

1. 1.

   Wash, trim and cut the eggplant into about 1 cm thick slices. Place the slices on a baking sheet lined with parchment paper, sprinkle with salt and drizzle with 1 tbsp olive oil. Bake in a preheated oven at 220 °C (fan‑forced 200 °C; gas: level 3–4) for about 15–20 minutes.

2. 2.

   Meanwhile heat the remaining oil in a pan. Brown the ground beef over high heat for 5 minutes until crumbly. Add the tomatoes and cook for 5 minutes on medium heat.

3. 3.

   Wash the basil, pat dry, set aside a few leaves, chop the rest and mix into the tomato‑beef sauce. Season the sauce with salt and pepper, spoon it over the eggplant slices and crumble feta on top. Bake the eggplants for another 5 minutes until the cheese is melted and browned. Garnish the mini eggplant pizzas with basil.