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Eggplant pizza

Mixed green salad


Total: 40 min


20 min


20 min


4 servings
  • 250 g Pizza dough
  • 120 g Fresh goat cheese
  • 160 g mesclun
  • 5 Eggplant
  • 2 Tomatoes
  • 1 garlic clove
  • 3 strand Thyme
  • 1 strand Rosemary
  • 30 mL Olive oil
  • 5 mL balsamic vinegar
  • 4 pinch Salt
  • 4 pinch Pepper


  • Preheat the oven to 400 °F.
  • Rinse the vegetables and pat dry with a paper towel.
  • Cut the eggplant into cubes.
  • Peel the tomatoes, remove the seeds and crush the flesh.
  • Peel and finely chop the garlic.
  • Cut the goat cheese log into rounds.
  • In a frying pan, heat 4 tablespoons of oil and sauté the garlic and the eggplant cubes for about 3 minutes while stirring. Add salt and pepper.
  • Add the crushed tomatoes, mix and cook over low heat.
  • Line the dough on baking paper or on a floured baking tray.
  • Spread over the eggplant mixture and place the goat cheese rounds; crumble the thyme and the rosemary and sprinkle over.
  • Bake for about 20-25 minutes.
  • Rinse and dry the mixed greens.
  • Drizzle with olive oil. Add salt and pepper.
  • When the cheese is melted and the dough is golden, serve the eggplant pizza along with the mixed green salad seasoned with olive oil and balsamic vinegar.

Recipe tips

  • Say yes to extra fruit. Why not add fruits to your snacks?