Cook time is 15minutes
Total time is 15minutes
Serve is for 20 people
Unable to load
Difficulty level: 2 out of 4
10 Ingredients
Number of servings
20
- 1 bread dough
- 1 medium eggplant
- 1tablespoons olive oil
- 1 clove garlic, rushed
- 2tablespoons finely chopped parsley
- 1/2 cup tomato passata
- 4tablespoons grated Parmesan cheese
- 3tablespoons pine nuts
- 1 pinch salt
- 1 pinch freshly ground black pepper
Nutrition per serving
214kJ / 51Cal
214 Kilojoules or 51 Calories
2% of daily energy intake*
Protein
1.8grams
Fat
2.8grams
Carbs
4.5grams
Sugars
0.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Sautéed eggplants with pine nuts make a tempting pizzette topping. A sprinkling of basil just before serving is a lovely addition.
Method
Step 1 of 5
Preheat oven to 200˚C.
Step 2 of 5
Roll out the dough on a floured surface to a 0.25cm thickness. Stamp out 20 rounds with the cookie cutter and place on a floured baking sheet.
Step 3 of 5
Cut the eggplant in half lengthways, then cut halves into 0.5cm thick slices.
Step 4 of 5
Heat oil in a frying pan and add eggplant, garlic, and parsley. Stir-fry over high heat until wilted, 5 minutes. Spread each pizzette with 1 tsp tomato passata. Arrange eggplant slices on top.
Step 5 of 5
Sprinkle with Parmesan, pine nuts, and salt and pepper. Bake until crisp and golden, 10 minutes. Serve warm.
You might also like
Your identity is kept private from the public
Disclaimer
Reviews and recipe photos are submitted by our users and are not endorsed by Woolworths. Woolworths does not represent or warrant the accuracy of any statements, claims or opinions in user content.