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This is an extremely simple, low-carb, gluten-free delicious appetizer. Today I bring you a post about how to make eggplant mozzarella sun-dried tomato appetizer.
All you need is eggplant, mozzarella, sun-dried tomato, a bit of olive oil, garlic, and salt. It is super easy and the result is absolutely amazing! It is like a mini-pizza without the bread dough.
And these ones are really hard to stop eating because they feel light and taste so good!
You can make them in 20 minutes: 5 minutes to prepare the ingredients and to “build” the appetizer once the ingredients are ready, and 15 minutes to roast the eggplant slices.
With one medium-size eggplant, I was able to get 14 portions.
It is perfect as an appetizer, but you can also serve it as a side dish if you prefer.
I definitely recommend you give it a try!
Eggplant Mozzarella Sun-dried Tomato Appetizer Recipe Ingredients:
A little bit about the ingredients I used for this recipe. The exact measurements are described in the recipe form below.
Eggplant: For 14 servings, I used one medium-size eggplant. This is the base of the appetizer. All the other ingredients will be placed on top of the eggplant slice. If we compare it with a pizza, this would be the “dough” – except that it is healthier, low-carb, and gluten-free.
Mozzarella: I used one package of 280g of mozzarella. In the package comes only one “big ball” of mozzarella, so I had to cut the mozzarella into smaller flat pieces to fit the eggplant slice. In grocery stores, you can find packages with small mozzarella balls, but you will still have to make the mozzarella into a flat shape. Otherwise, it will not be practical to top the sun-dried tomato piece on top of it and it can be a bit messy to eat it.
Sun-dried tomato: We just need a small piece of sun-dried tomato to put on top of the mozzarella slice. I used about half of half a sun-dried tomato (1/4 of sun-dried tomato). If you use a bigger piece, the sun-dried tomato taste might take over the other ingredients’ tastes. But if you really like the tart flavor, then just add a bigger size of sun-dried tomato into your appetizers.
Garlic: I used one big garlic clove for this recipe. The grated garlic clove in combination with olive oil will be the “sauce” of your “pizza”. Right after the eggplant slices come out of the oven, with a brush, you will brush the garlic-olive oil sauce into them, to add a lot of flavor to your appetizers.
Olive oil: It will be used to cover the eggplant slices before putting them in the oven to roast and will also be used for the sauce. Combined with garlic, it will make the “sauce” of the appetizer.
Salt: Salt will enhance the flavor of the appetizer and the amount is according to your preference.
How to make Eggplant Mozzarella Sun-dried Tomato Appetizer:
As I mentioned previously in this post, this is an extremely simple and easy recipe. It takes only 20 minutes to prepare everything.
First, preheat the oven to 200°C/390°F and cover a tray with a baking sheet. Then, cut the eggplant into about 1-1.5 cm/0.4-0.6 inches slices. It cannot be too thin because when the eggplant slices go into the oven, they lose water and shrink, becoming thinner. The slices cannot be too thin, otherwise they will not be able to support the other ingredients’ weight and will most likely break once you try to grab the appetizer.
Put the eggplant slices in a bowl, add a drizzle of olive oil and salt, and mix it all until all the slices of eggplant are covered. Let it rest for about 5 minutes, while you prepare the other ingredients.
Place the eggplant slices into the tray covered with a baking sheet. Place the tray in the center of the oven for about 15 minutes or until the eggplant slices are soft and slightly golden.
While the eggplants are in the oven, prepare the other ingredients. Cut the mozzarella and sun-dried tomatoes into smaller pieces and prepare the sauce.
To prepare the sauce, grate the garlic clove in a small bowl and cover it with olive oil – about 3 tablespoons of olive oil. Let it rest for a bit, while the eggplant is being prepared in the oven.
Once the eggplant slices are ready, with the help of a brush, brush the garlic-olive oil sauce into the eggplant slices while they are still warm. Then place a slice of mozzarella on top of each eggplant slice, add a pinch of salt, and then finish with a sun-dried tomato slice on top of the mozzarella.
Your eggplant mozzarella sun-dried tomato appetizer is ready to be served and to impress family and guests!
I hope you enjoy this Mediterranean-style appetizer as much as I do!
Eggplant Mozzarella Sun-dried Tomato Appetizer
Extremely simple, low-carb, and gluten-free delicious appetizer!
- 1 medium eggplant
- 280 g mozzarella
- half sun-dried tomatoes, (cut in half)
- 1 big garlic clove
- 3 tbsp olive oil
- salt
- Preheat the oven to 200°C/390°F and cover a tray with baking sheet.
- Cut the eggplant into 1.5 cm/0.6 inches slices. Put the eggplant slices in a bowl, add a drizzle of olive oil and a pinch of salt, and mix it. Let it rest for about 5 minutes.
- Place the eggplant slices in the tray covered with baking sheet. Place the tray in the center of the oven for about 15 minutes or until the eggplant slices are soft and slightly golden.
- Cut half of the sun-dried tomato slices in 2 and the mozzarella into flat slices. Grate the garlic clove, place it in a bowl, and add olive oil.
- With the help of a brush, brush the eggplant slices with the olive oil-garlic sauce, while the eggplant slices are still warm. Place the grated garlic from the sauce on top of the eggplant slices.
Place a slice of mozzarella on top of each eggplant slice and add a pinch of salt. Place the sun-dried tomato pieces on top of the mozzarella. It is ready to be served.
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