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Emily Rose Brott

Emily Rose Brott

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Eggplant and sweet potato pizza recipe

Lifestyle — Posted 21/07/16

Throw together a healthy, thin-crust pizza for a delicious Friday night meal.

Makes: 2 pizzas


2 baby eggplants, wide grate lengthways

2 small (400 g) sweet potatoes, peeled, wide grate lengthways

1 red onion, sliced in thin rounds

1 tablespoon rice bran oil


Rice bran oil, for brushing

1 garlic clove, crushed

2 Lebanese wholemeal flatbreads, large

100 g (4 balls) bocconcini cheese crumbled

8 basil leaves, torn 


1. Preheat oven to 180°C (350°F) fan-forced.

2. Spread eggplant, sweet potato and red onion over 2 baking trays. Toss with oil and season with salt. Cook for 15 minutes.

3. Mix oil and garlic in a bowl and then brush over the flatbreads.

4. When eggplant and sweet potato has cooked, remove from oven and turn heat up to 200°C (400°F). Spread vegetables over the 2 flatbreads.

5. Crumble bocconcini over the vegetables and scatter basil leaves over the top.

6. Cook pizzas for 10 minutes and serve.

Recipe from My Secret Ingredient by Emily Rose Brott. 

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