Eggplant Pizza

Recipe By: Chef Jaswant Singh, Select Group

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  • 2 eggplant
  • 70 ml olive oil
  • 3 garlic cloves
  • 1 onion medium size
  • 200gms corn kernel canned
  • 170 ml tomato sauce
  • Salt to taste
  • Pepper to taste
  • 5gms ground cinnamon
  • 300gms grated mozzarella cheese
  • 50gms fresh chopped oregano


  • Preheat oven to 200 C
  • Slice eggplants lengthwise about 1 cm thick. Coat with olive oil on both side and place on a non-stick baking sheet. Bake for about 16 minutes or until lightly browned.
  • Heat remaining oil, fry garlic and onion until soft.
  • Add corn kernel saut√© for about 2 minutes. Add tomato sauce simmer for 10 minutes season with salt and pepper.
  • Remove eggplant slices from oven and spread the corn mixture on top. Sprinkle with cheese and oregano. Place in oven for about 8 minutes or until cheese has melted.
  • Serve with fresh lettuce salad with olive oil.

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