Roasted tomato & eggplant pizza
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Roasted tomato & eggplant pizza
Photo credit: Dana Dorobantu

Roasted tomato & eggplant pizza

Roasted tomato & eggplant pizza
Photo credit: Dana Dorobantu
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Eggplants are in season right now, so I wanted to have a bit of fun and mix things up. I made a kind of pizza (where the eggplants stand for the crust) and it’s absolutely delicious! It’s also a wonderful gluten-free or vegetarian option.

When they’re inseason, it’s possible to use any kind of eggplant.  There are so many shapes and sizes out there, each more delicious than the other.

  • Serves4
  • Prep time30 min
  • Cook time30 min
  • Timeout5 mins
  • FreezingNe se congèle pas.


  • 1 large eggplant, sliced in 8 pieces of about 2 cm wide
  • A drizzle of olive oil
  • Sea salt and cracked pepper, as preferred
  • 1 250g ball of Mozzarella di Bufala, pulled apart with your hands
  • A few minced oregano leaves
Roasted tomatoes
  • 8 tomatoes
  • 2 tablespoons of olive oil
  • 2 garlic cloves, minced
  • 1/2 teaspoon of sugar
  • Salt & pepper, as preferred


  1. Preheat the oven at 400°F and place the rack at the center of it. Lay a piece of parchment paper onto a baking sheet and layout the eggplant slices. Baste with olive oil then season generously. Set aside.
  2. In a baking bowl, add all the roasted tomato ingredients.
  3. Place both the baking sheet and bowl in the oven to bake for 30 minutes.
  4. Spread the eggplants in 4 plates, then add a tomato to each slice. Crush the tomatoes lightly, to get some juice flowing, then top with remaining ingredients. Season then serve.
Recipe published on August 19, 2018

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