Eggplant mini-pizza

Ingredients:

• 1 large eggplant
• Pink salt / pepper to taste
• 1 egg, lightly beaten

For the herb and cheese crust:

• 25 g almond flour
• 1 tablespoon dried herbs of your choice. I used rosemary, chili flakes, paprika, and thyme.
• 50 g grated cheese of your choice (Vegan version: vegan mozzarella)
• 25 g grated parmesan (Vegan version: vegan parmesan)
• 150 grams cooked chicken (Vegan version: tempeh)
• 2 Italian tomatoes, diced
• Fresh basil leaves

Instructions:

1. Place the sliced eggplants on a lightly oiled baking sheet and season each piece with a little pink salt and pepper.
2. Bake at 350°F until the eggplants are golden brown (about 15-20 minutes).
3. While the eggplants are cooking, mix all the ingredients for the herb and cheese crust in a small bowl.
4. Remove from the oven, turn each eggplant slice over, and season with pepper.
5. Broil again until the eggplant slices are golden.
6. Remove from the oven.
7. Brush the flesh of each eggplant slice with the beaten egg.
8. Sprinkle the eggplant slices with the herb and cheese crust mixture, then place them back in the oven until the cheese is melted and starts to brown.
9. When serving, garnish with fresh basil leaves, pesto, tomatoes, chicken, tempeh, etc.
10. To taste: serve with plain Greek yogurt or with my vegan pesto recipe.

Perfect for a nutritious snack, or for healthy bite-sized appetizers!

Enjoy! Health is a lifestyle!