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Ingredients
- Serves 4 people
1 eggplant
1 tbsp salt
1 tbsp olive oil
1/4 cup sugar-free hoisin sauce
mushroom topping:
1 tbsp ghee
2 portobello mushrooms
12 white button mushrooms
1 tsp soy sauce
1 tsp swerve
1/4 tsp pepper
1/2 onion (chopped)
garnish:
3 stems scallions (sliced thin diagonally)
1 cup mozzarella (shredded)
1/4 cup fresh cracked chili sausage* (optional)
Eggplant Pizza
A simple yet tasty dish that is a unique replacement for pizza, this Eggplant Pizza is a healthy keto-friendly addition to your holiday party dinner table. Using sliced eggplants as the "pizza" base, I've spread Hoisin sauce on each slice, topping them off with sautéed mushrooms and a generous sprinkle of scallions and mozzarella for the signature gooey cheese pull. With this vegetarian dish, you can easily celebrate the festivities guilt-free!
- Easy
- 30 min
- 40 min
- 15 min
- 4 steps
- 14 Ingredients
- Easy
- 4 steps
- 14 Ingredients
- 30 min
- 40 min
- 15 min
Instructions
-
Dry out eggplants
- Preheat oven to 200ºC.
- Slice the eggplant to 1cm thick pieces (horizontally), then sprinkle it with salt to draw out some of the bitterness and moisture.
- Let it sit for at least 20 minutes up to 2 hours.
- This will be the pizza crust.
| For a sturdier eggplant crust, cut thinner slices and place them between two sheets of paper towels for a few hours.
-
Bake eggplants
- Use a paper towel to pat the eggplant slices dry and to remove excess salt.
- Brush olive oil onto the eggplant slices and place them on a baking sheet.
- Bake for 10 minutes.
-
Saute ingredients and lay on eggplants
- While the eggplant is baking, prepare the mushroom topping. Sauté all the ingredients together adding the chopped onions last not to overcook them.
- Once the eggplant has been baked, use a spoon to spread some hoisin sauce on each of the eggplant slices and add the mushroom topping
-
Add cheese and bake
- To garnish, sprinkle chopped scallions, mozzarella cheese, and cracked pepper, then
- bake once again for another 5-10 minutes until the cheese has browned and melted.
Plate and Serve!
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Ingredients
- Serves 4 people
-
1 eggplant
-
1 tbsp salt
-
1 tbsp olive oil
-
1/4 cup sugar-free hoisin sauce
-
mushroom topping:
1 tbsp ghee
-
2 portobello mushrooms
-
12 white button mushrooms
-
1 tsp soy sauce
-
1 tsp swerve
-
1/4 tsp pepper
-
1/2 onion (chopped)
-
garnish:
3 stems scallions (sliced thin diagonally)
-
1 cup mozzarella (shredded)
-
1/4 cup fresh cracked chili sausage* (optional)
Nutrition
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