Eggplant Pizza

Ingredients

• 2–3 medium eggplants
• 3–4 tbsp tomato sauce or passata
• 1 garlic clove, minced
• 100 g mozzarella (or any melting cheese)
• 50–70 g basturma, ham, or salami
• Olive oil
• Salt & pepper to taste
• Fresh parsley or cilantro for garnish

Instructions

1. Prepare the eggplants:
   Slice them lengthwise (about 1 cm thick).
   Sprinkle with salt and let sit for 10–15 min to remove bitterness, then pat dry.
2. Bake the base:
   Brush the slices with olive oil and bake at 200 °C / 390 °F for about 15 min until soft.
3. Make the sauce:
   In a pan, sauté garlic with tomato sauce for 3–5 min.
   Season with salt, pepper, and a pinch of oregano or basil.
4. Assemble your “pizzas”:
   Spoon a bit of sauce on each eggplant slice, top with cheese, add basturma/ham, and more cheese on top.
5. Bake again:
   Put them back in the oven for 10 min — until the cheese melts and gets slightly golden.
6. Finish:
   Sprinkle with fresh herbs before serving.

Tips

• Add olives, peppers, or mushrooms for extra flavor.
• For a vegetarian version, skip the meat and go for sun-dried tomatoes or grilled veggies.