← All recipes

🍕 Low-Carb Eggplant Pizza

442 kcal · 30 min · 4 servings

Ingredients

• 2 eggplants
• salt
• 3 tbsp olive oil
• 40 g black olives
• 120 g small cherry tomatoes
• 125 g mozzarella (45% fat in dry matter)
• 0.5 bell pepper
• 1 clove garlic
• 300 g chopped tomatoes (can)
• 1 tbsp tomato paste
• pepper
• 0.5 tsp oregano
• 0.5 bunch basil (10 g)

Instructions

1. 1. Wash the eggplants thoroughly.
2. 2. Slice the eggplants lengthwise into approximately 1 cm thick slices.
3. 3. Place the slices on a baking sheet lined with baking paper.
4. 4. Brush the slices with 2 tablespoons of olive oil.
5. 5. Sprinkle the slices with salt.
6. 6. Preheat the oven to 220 degrees Celsius conventional heat (200 degrees Celsius fan-assisted; gas mark 3–4).
7. 7. Bake the eggplant slices for about 20 minutes.
8. 8. Drain the olives.
9. 9. Slice the olives into rings.
10. 10. Wash the cherry tomatoes.
11. 11. Pat the cherry tomatoes dry.
12. 12. Remove the stems from the cherry tomatoes.
13. 13. Slice the cherry tomatoes.
14. 14. Cut the mozzarella into small cubes.
15. 15. Wash the bell peppers.
16. 16. Remove the seeds from the bell peppers.
17. 17. Dice the bell peppers finely.
18. 18. Peel the garlic.
19. 19. Chop the garlic finely.
20. 20. Heat the remaining olive oil in a pot.
21. 21. Sauté the garlic for 1 to 2 minutes over medium heat.
22. 22. Add the chopped tomatoes.
23. 23. Add the tomato paste.
24. 24. Let the mixture simmer for 2 to 3 minutes.
25. 25. Season the sauce with salt.
26. 26. Season the sauce with pepper.
27. 27. Season the sauce with oregano.
28. 28. Wash the basil.
29. 29. Shake off excess water from the basil.
30. 30. Set aside a few basil leaves.
31. 31. Chop the remaining basil.
32. 32. Stir the chopped basil into the tomato sauce.
33. 33. Spread the sauce over the eggplant slices.
34. 34. Sprinkle the mozzarella on top.
35. 35. Arrange the bell peppers on top.
36. 36. Arrange the cherry tomatoes on top.
37. 37. Arrange the olives on top.
38. 38. Bake the eggplants for another 5 to 8 minutes.
39. 39. Remove the pizzas from the oven when the cheese is melted and golden brown.
40. 40. Serve the mini eggplant pizzas garnished with the reserved basil leaves.

Nutrition per serving

• kcal: 442
• Protein: 18 g · Fett/Fat: 32 g · Carbs: 19 g