enjoy and lose weight fast with this epicurean delight!

Do you want to eat junk food? Maybe a large pizza, lasagna or burger? But you covet losing weight fast and not eating carbs, no matter how wonderful they taste… Well, we have a tip for you! What if we told you that your palate can celebrate the divine delight of succulent pizza and make it healthy, even healthy? You think we’re kidding? You can eat this dish every day and see how you shed those extra pounds and burn fat while enjoying it! Here are three super easy and mouth-watering eggplant pizza recipes you can make anytime you get hungry! They are simple, quick and divinely rich in taste! Let’s not waste any more time and try a recipe eggplant in the oven, but three!

Pizza-style eggplant: here are our exquisite recipes for losing weight

We are in the middle of summer and sometimes cooking is tedious. So we need something healthy, quick and delicious to caress our palates and fill our bellies. In fact, in the winter, we like to gorge ourselves on decadent food to keep us warm on cold nights. It sticks, doesn’t it? However, most of our New Year’s resolutions are to lose weight! Besides, you don’t need to starve yourself, but rather to implement a healthy diet like the Cretan diet! You can easily include this absolutely delicious pizza-style baked eggplant recipe in your diet!

Eggplant tomato and mozzarella pizza

eggplant tomato pizza

Here is a classic Margarita recipe for our eggplant pizz, or the perfect mini dinner aperitif pizza! It’s easy to make, with the succulent tomato flavor and ethereal lightness of basil leaf and mozzarella. Here is what you need:

  • 2-3 large eggplants (depending on the number of people)
  • 7 tablespoons of tomato puree
  • A drizzle of olive oil
  • Salt and pepper as desired
  • Cherry tomatoes (halved)
  • Mozzarella
  • 1/2 bunch of fresh basil leaves

Preparation :

  1. First, preheat the oven to 175°C.
  2. Cut the aubergine (take inspiration from our article on how to cut zucchini) into slices two centimeters thick and place them on a baking sheet. Drizzle them with olive oil, salt and pepper and cook in the oven for 20 to 25 minutes, until they have softened enough.
  3. Remove the aubergines from the oven, spread the tomato purée, then add the cherry tomatoes cut in half and the mozzarella in pieces.
  4. Then bake in the oven for about 10 minutes at 200°C.
  5. Finally, spread as many basil leaves as you want on top.

Mini eggplant pizza with goat cheese and salmon

baked eggplant pizza

For our more refined palates, with a touch of the blue ocean and snow-capped mountain peaks. Here is a perfect idea of ​​pizza-style eggplant for a relaxed aperitif recipe!

Ingredients :

  • 2-3 large eggplants
  • According to your taste, tomato purée or fresh cream
  • Goat cheese
  • Thinly sliced ​​salmon fillets
  • Salt and pepper to your taste
  • A drizzle of olive oil
  • Mint to garnish or parsley

Preparation :

  1. Preheat the oven to 175°C and then put your cut aubergines in, covering them with a drizzle of olive oil, salt and pepper to taste.
  2. Remove them from the oven and spread either the tomato purée or the fresh cream.
  3. Finely chop your goat cheese and salmon fillets and put them on top.
  4. Finally, decorate with either mint or parsley. And There you go ! You have the perfect appetizers for the aperitif!

Pizza-style eggplant with mushrooms and pesto

eggplant mushroom pizza

This variant of pizza-style eggplant is for the gourmands! Do you like your dishes succulent and extra fatty? Contrary to popular belief, it is not fat that makes you fat, but carbohydrates. So you can eat this exquisite dish whenever you want!

Ingredients :

  • 2-3 large eggplants
  • Mushrooms of your choice (finely chopped)
  • Cherry tomatoes
  • Basil
  • wild garlic pesto
  • 1/2 bunch of fresh basil leaves
  • Salt and pepper to taste
  • Emmental (optional)

Preparation :

  1. Cut your eggplants and mushrooms as desired. We recommend that you cut the eggplant thicker, so that it imitates pizza dough, and thin mushrooms.
  2. Preheat the oven to 175°C and once it is hot enough, put your aubergines in it for about 10-15 minutes.
  3. Then take them out and put your mushrooms and chopped tomatoes on them. Season with salt and pepper and return to the oven. You can also add emmental cheese on top if you wish.
  4. Bake them for 15-20 minutes, take them out of the oven, cover them with basil leaves and enjoy the pizza-style eggplant!

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