Eggplant pizzette
  • Servings: 4
  • 2 medium sized eggplants
  • 2 mozzarellas (125 g ones)
  • 4 tomatoes (e.g. San Marzano)
  • a bunch of fresh basil leaves
  • 1 TBspoon pinenuts
  • 1 clove of garlic
  • Extra virgin olive oil
  • salt
  1. Turn your oven to 200°C.
  2. Wash, dry and cut the eggplants into 1 cm thick slices.
  3. Brush the slices with a little oil (just a tiny bit, don't soak them, eggplants really are oil drinkers) and grill them for a couple minutes on each side on medium heat, just until they get grilling marks. When they are ready place them directly on a large enough baking tin lined with baking paper.
  4. Cut the mozzarella and the tomatoes into small cubes, and leave the tomatoes in a colander for 10 minutes.
  5. Chop finely the basil leaves, the pinenuts and the garlic (I used a mezzaluna).
  6. Now assemble your little "pizzettas": put a little tomatoes and mozzarella cubes on each eggplant slice, add a little basil and pinenut pesto, drizzle with little EVOO and a bit of salt.
  7. Bake them in the hot oven for 7-8 minutes (I actually let them bake for 10 minutes) and you're good to go.
We really enjoyed these unusual pizzettas. Excellent both as an appetizer or a side dish.