The popular term “meat and 3 veg” doesn’t relate to me at all, not just because I am vegan but because I never understood why someone would serve just 3 types of vegetables.
I eat a very colourful diet to ensure I am getting a variety of nutrients with every meal so to think of just limiting the popular side of vegetables to just 3 doesn’t interest me at all.
Although the fridge is always stocked with fresh fruit and vegetables the purple shade vegetables aren’t always a staple.
Eggplant is one vegetable in the nightshade family that I love. Its glossy, beautiful pigmented skin, its versatility and its potent source of antioxidants plus a great scavenger for free radicals how can you not love eggplant!?
The other day while I was thinking of a new dish to create using eggplant for dinner I asked my mother why we never ate it growing up. She said she wasn’t keen on the vegetable and it was easier to get us to eat the common veggies that we knew (probably 3 veg).
I am always inspired to prove to people how eating vegan processed -free meals doesn’t mean you have to sacrifice taste or say goodbye to your favourite cuisines, so when the challenge came to show mum how delicious and easy eggplant is to cook, pizza sounded like a perfect option.
1 Medium Eggplant
2Tbs Tomato paste (salt and chemical free)
6 Cherry tomato
4 Button mushrooms
¼ Cup raw sweet corn
¼ Cup Green Capsicum (bell pepper)
Nutritional yeast (optional)
- Cut 6 thin (about 1.5cm width) slices of the eggplant
- Lightly sprinkle sea salt on the eggplant slices to draw out the bitterness and leave for 15 minutes
- Pre heat oven to 180 degrees
- Using a paper towel, remove the sea salt from the eggplant and pat any extra moisture out with the paper towel
- Place eggplant slices onto baking paper and spread tomato paste onto each slice.
- Dice the remaining vegetables and evenly place onto eggplant slices.
- Lightly sprinkle dried basil over each eggplant pizza
- Place in oven for 20-25 minutes
- (optional)-Once eggplant pizzas are cooked sprinkle some Nutritional Yeast on top to add a nice cheese flavourSure enough this dish was delicious and a very satisfying way to win over a sceptic’s heart.It has the authentic pizza flavours using only natural whole ingredients and topped with a variety fresh vegetables adds a whole lot of colour.
Along side the Pizza’s I served my Quinoa Tabbouli salad which really left us very satisfied.