MELANZANA PIZZA BITES
SERVES 8 PIZZA BITES
1 large eggplant
4 tsp. sea salt
2 large beefsteak tomatoes
2 garlic cloves
4 balls vegan mozzarella
1/2 bunch basil
4 tbsp. olive oil
2 tsp. red pepper flakes
1 tsp. dried thyme
1 tbsp. coarsely ground black pepper
NUTRITIONAL VALUES
Calories: 128kcal
Fat: 10.3g (2.8g S.Fat)
Carbs: 6.8g
Protein: 4.7g
Sugar: 3g
Sodium: 1035mg
METHOD
Cut the eggplant into 2 cm thick slices. Allow them to sit for 10 minutes with a teaspoon of salt. Then rinse and dry them under running water.
Slice the tomatoes into 1 cm thick slices, mince the garlic, slice the mozzarella, and remove the basil leaves from the stems.
Brush 2 tablespoons olive oil on both sides of the eggplant slices and season with the remaining 2 teaspoons salt, red pepper flakes, and thyme. Cover the slices with 2 or 3 basil leaves and garlic, followed by a tomato slice and mozzarella.
Season with black pepper and drizzle with the remaining 2 tablespoons olive oil over the pizza bites.
Cook the pizza bites for 20 minutes over indirect heat with the lid closed.
Serve with additional basil leaves on top.
Slice the tomatoes into 1 cm thick slices, mince the garlic, slice the mozzarella, and remove the basil leaves from the stems.
Brush 2 tablespoons olive oil on both sides of the eggplant slices and season with the remaining 2 teaspoons salt, red pepper flakes, and thyme. Cover the slices with 2 or 3 basil leaves and garlic, followed by a tomato slice and mozzarella.
Season with black pepper and drizzle with the remaining 2 tablespoons olive oil over the pizza bites.
Cook the pizza bites for 20 minutes over indirect heat with the lid closed.
Serve with additional basil leaves on top.
