Eggplant pizzettes with cherry tomatoes

Name: Eggplant pizzettes with cherry tomatoes
Ingredients: 2 small; slender eggplants (500 g); 1 teaspoon salt; 200 g Delaco cheese; 250 g small cherry tomatoes; 4 garlic cloves; 5 g fresh basil; 20 ml olive oil

Appetizers - Eggplant pizzettes with cherry tomatoes by Brandusa G. - Recipia

Eggplant pizzettes with cherry tomatoes bake in two stages, and the slices are browned on both sides. With cheese, cherry tomatoes, garlic and basil, they come out soft in the middle and lightly browned around the edges, good hot or cold. I also check the skin: I choose one that’s smooth, with no soft spots. Prep: 20 minutes. Cook time: 28 minutes. Total time: 48 minutes. Servings: 4. About 265 kcal and 15 g protein per serving.

Ingredients

2 small
slender eggplants (500 g)
1 teaspoon salt
200 g Delaco cheese
250 g small cherry tomatoes
4 garlic cloves
5 g fresh basil
20 ml olive oil

Preparation

1. Preheat the oven to 220°C. Wash the eggplants, cut them into slices about 1 cm thick and sprinkle them with salt. Arrange them on the oven tray and bake for 8 minutes on each side, until lightly browned. 2. Grate the cheese. Finely chop the garlic and basil, then halve the cherry tomatoes. 3. Put the slices in a baking dish. Place a teaspoon of grated cheese on each slice, using 150 g in total, then add the cherry tomatoes, garlic and 3 g of basil. 4. Drizzle with the olive oil and bake for 12 minutes at 220°C, until the cheese has melted and the cherry tomatoes have softened. 5. Sprinkle the remaining 50 g of cheese and 2 g of basil over the top while the slices are still hot.

Notes

I serve them with a green salad and toast. Choose narrow, small eggplants with few seeds; larger ones make wider rounds. If the slices are thicker than a finger, the first bake may need a few extra minutes, until they brown evenly. I wouldn’t rush the initial browning: pale slices soften, but don’t get lightly golden edges. A wide, shallow baking dish lets you arrange the slices right in it, without moving them from a platter. The cheese can be replaced with 200 g lactose-free cheese; the dish contains dairy. If the cherry tomatoes are very juicy, cut them and leave them to drain for 5 minutes before putting them on the eggplant. Keep the pizzettes covered in the fridge for up to 3 days and warm them in the oven for a few minutes.