You may have realized by now that we love pizzas and bruschettes in any form and we are constantly trying to make them with whatever we have in our kitchen, always plant-based, always gut-microbiome-friendly, always immune supporting and most importantly, always delicious.
On a Sunday night we checked on our supplies and we had eggplants, peppers and olives. Eggplants, peppers and olives it is then! Petit pizzas for everyone! Kids were arguing who would eat the last one and everything went as expected!
You’ll need
2 large eggplants
2-3 tbsp extra virgin olive oil
1 cup tomato sauce
10 green olives without pits
1 cup plant-based cheese
1 small green pepper
salt, pepper, curcumin, oregano
some basil leaves for garnish
Method
Preheat the oven to 200 degrees Celsius (400 Fahrenheit).
Wash and slice your eggplants (prefer thick slices). Line the on parchment paper on a baking sheet and sprinkle some olive oil on both sides. Then add some salt, pepper, curcumin and oregano. Bake in the oven for about 15 to 20 minutes, until they get tender.
In the meantime, cut your olives in slices, chop you pepper and cut your plant-based cheese in dices.
When the eggplants are done, let them chill for a bit and add the tomato sauce. Top with the chopped peppers, olives and cheese, sprinkle some more pepper, salt, curcumin and add in the oven for about 3-5 minutes. Top with fresh basil and serve!
Along with other delicious, immune-supporting, plant-based recipes, browse through the nutrition plans in the menu of www.feedyourimmunity.com and find the nutrition plant that suits you.
