Marinated Baby Eggplant Aubergine Pizza
Elevate your pizza night with this irresistible Marinated Baby Eggplant Aubergine Pizza, a vibrant fusion of bold Mediterranean flavors and classic comfort food. Tender slices of baby eggplant are marinated in a zesty blend of olive oil, balsamic vinegar, garlic, and oregano, infusing each bite with a savory depth. Layered over a crispy, golden crust with rich tomato sauce, gooey mozzarella, and a sprinkle of Parmesan, this pizza is a delightful balance of textures and tastes. Finished with fresh basil for a fragrant flourish, it’s a gourmet twist on homemade pizza that’s ready in just 40 minutes. Perfect for vegetarians and lovers of creative toppings, this recipe turns simple ingredients into a show-stopping dish.
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Recipe Information
Ingredients
- 4 baby eggplants (aubergines)
- 4 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 2 garlic cloves, minced
- 1 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 pound pizza dough
- 0.5 cup tomato pizza sauce
- 1 cup shredded mozzarella cheese
- 0.25 cup grated Parmesan cheese
- 6 fresh basil leaves
- 2 tablespoons all-purpose flour (for rolling dough)
Instructions
Cut each baby eggplant into 1/4-inch thick slices.
In a large bowl, whisk together olive oil, balsamic vinegar, minced garlic, dried oregano, salt, and black pepper.
Add the sliced baby eggplant to the bowl and toss to coat well. Let it marinate for 15 minutes.
While the eggplant marinates, preheat your oven to 475°F (245°C) and lightly flour a clean work surface.
Roll out the pizza dough into a 12-inch circle. Transfer to a pizza stone or baking sheet.
Spread the tomato pizza sauce evenly over the dough, leaving a 1/2-inch border around the edges.
Top the pizza with the shredded mozzarella cheese and grated Parmesan cheese.
Arrange the marinated eggplant slices on top of the cheese in an even layer.
Bake the pizza in the preheated oven for 12-15 minutes, or until the crust is golden and the cheese is bubbly.
Remove the pizza from the oven and garnish with fresh basil leaves.
Slice and serve hot, enjoying the rich and savory marinated eggplant topping!
Nutrition Facts
Calories |
2259 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.0 g | 126% | |
| Saturated Fat | 27.0 g | 135% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 4899 mg | 213% | |
| Total Carbohydrate | 252.6 g | 92% | |
| Dietary Fiber | 39.5 g | 141% | |
| Total Sugars | 24.5 g | ||
| Protein | 93.8 g | 188% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1581 mg | 122% | |
| Iron | 25.2 mg | 140% | |
| Potassium | 2684 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
