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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
Recipe Courtesy of
Janti Brasali

Eggplant Pizza

{{totalReview}}
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!
Halal
Halal
No Alcohol
No Alcohol
Halal
Halal
No Alcohol
No Alcohol
  • Easy
  • 30 min
  • 40 min
  • 15 min
  • 4 steps
  • 14 Ingredients
  • Easy
  • 4 steps
  • 14 Ingredients
  • 30 min
  • 40 min
  • 15 min

Instructions

  1. 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.

    Dry out eggplants

  2. 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.

  3. 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
    Saute ingredients and lay on eggplants

  4. 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.

     

    Add cheese and bake

Plate and Serve!

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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