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.