Crispy Eggplant Pizzas

Crispy Eggplant Pizzas

This Ramadan, my family and I have been enjoying a low carb and healthier Iftar. I compiled my weekly menus and prepared much of my Iftar items before Ramadan. This helps make daily food decisions less stressful and tiring. With the days being short this time of the year in South Africa, there isn’t much time for tedious and complicated cooking. I prefer to keep my food simple, yet flavourful, and I aim to avoid wastage and extravagance.

About today’s recipe, these crunchy aubergine bites are a Ramadan favourite. After making them for Iftar last year and the family enjoying them so much, this appetizer definitely made the list for 2016. Think crunchy breadcrumb exterior with a soft eggplant interior, topped with a spicy sauce and meat of your choice. The only downside to these delicious pizzas is the task of crumbing and baking before Iftar. These need to be eaten fresh and crispy.

Once baked, these low carb pizzas can be topped with anything you like : veg, chicken, or beef.


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Crispy Eggplant Pizzas

Yield : 1 large eggplant yields about 12 slices

Ingredients : 

  • 1 eggplant, sliced into 1cm slices
  • 1 egg, beaten
  • coarse breadcrumbs, e.g. Panko
  • a spicy tomato pizza sauce/paste
  • Topping of your choice : shredded chicken, beef or lamb
  • sliced tomatoes, or red peppers


Directions : 

Slice the eggplant and soak in a bowl of water with a little salt for about 20 minutes.

Pat dry, dip each slice in the egg and then in the crumbs. Place on a greased baking tray in a single layer. Drizzle each slice with a little oil. Bake at 180 degrees celcius until crisp and golden on the outside and cooked through. Top the eggplant slices with a spoonful of tomato pizza sauce, and your choice of topping.

I opted for a topping of harissa paste, middle eastern spiced chicken, thick yoghurt and zaa’tar.