EASY LOW CARB ROASTED EGGPLANT MINI PIZZAS
 
Prep time
Cook time
Total time
 
An alternative 'pizza' idea to spice up your lunches. It can even make a great appetiser, or snack. Enjoy it hot or cold.
Author:
Recipe type: Lunch Ideas
Cuisine: Ketogenic. Low Carb. LCHF. Grain Free. Gluten Free.
Yield: 8
Ingredients
  • 1 medium eggplant (aubergine), circa 400g
  • 100g provola piccante (or mozzarella, gruyere, scamorza, etc.)
  • 80g baby plum or cherry tomatoes
  • 8 pitted black olives
  • 8 capers
  • a sprinkle of fine Himalayan pink salt
  • a pinch of dried oregano
  • freshly ground black pepper
  • a drizzle or spray of Extra Virgin Olive (EVO) Oil
Instructions
  1. pre-heat oven to 200C static.
  2. top and tail eggplant and then cut across to obtain 8 slices approximately 1cm thick; the slices should weigh 300g circa in total.
  3. place eggplant slices on a baking tray lined with parchment paper; score each slice vertically and diagonally, drizzle or spray a little EVO oil and sprinkle salt and pepper all over.
  4. roast for 10 minutes.
  5. while the eggplant slices are roasting, slice cheese and tomatoes quite thinly, cut olives in half and wash+drain capers.
  6. remove roasted eggplant slices from the oven (don't turn it off), and top with the following (in order): sliced cheese, then sliced tomatoes, and finally olives and capers.
  7. sprinkle oregano over the mini pizzas, drizzle a little EVO oil and bake for 20 minutes.
  8. serve hot or cold.
Notes
You can prepare these mini pizzas in advance. Keep them refrigerated, covered with cling film, for up to 3 days.

For accurate measurement, use metric scales. They are inexpensive and take up very little space in your kitchen. I keep mine standing up inside a cupboard. For U.S. option, click HERE.
Nutrition
Serving: 2 Calories: 190 Fat: 15g Net Carbs: 3g Protein: 8.7g
Recipe by at https://staging.queenketo.com/easy-low-carb-roasted-eggplant-mini-pizzas/