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Crustless Eggplant Pizza

This delicious pizza is completely grain free as it uses eggplants as the base. Eggplant rounds are then topped with Bunol Asado – our Mediterranean spread loaded with 1 lb of vegetables that have been roasted for hours. I used cheddar cheese for this pizza but I have used mozzarella and goat cheese in the past as well. Its delicious, nutritious, hearty, easy and quick meal for any night of the day.

Eggplant is a very good source of dietary fiber, vitamin B1, and copper. It is a good source of manganese, vitamin B6, niacin, potassium, folate, and vitamin K. Eggplant also contains phytonutrients such as nasunin and chlorogenic acid. “Nasunin” an anthocyanin phytonutrient is found in eggplant skin. Nasunin is a potent antioxidant and free radical scavenger that has been shown to protect cell membranes from damage. In animal studies, nasunin has been found to protect the lipids (fats) in brain cell membranes. Cell membranes are almost entirely composed of lipids and are responsible for protecting the cell from free radicals, letting nutrients in and wastes out, and receiving instructions from messenger molecules that tell the cell which activities it should perform.
More reasons to eat Eggplant with the skin on!


1 large eggplant sliced into 1/2 inch thick rounds.
1 tub Bunol Asado – Roasted vegetable Fresh Spread by GOOD FOOD FOR GOOD
1 cup cheese, grated or crumbled
Chopped peppers, pickled onion and parsley to garnish
Baby Spinach


1. Preheat oven to 350 degrees F (175 degrees C).
2. Arrange eggplant rounds on a baking sheet; lightly coat with olive oil.
3. Bake eggplant rounds in preheated oven until hot, about 8 minutes.
4. Flip the eggplant rounds; top with Bunol Asado in an even layer to cover, Return eggplant to oven and bake about 3 minutes.
5. Remove from the oven and top with melted cheese and chopped peppers. Return eggplant to oven and bake until the cheese is melted ~ 3 minutes
6. Garnish with pickled onions (optional) and Parsley (optional) and serve on a bed of baby greens spinach leaves.

Recipe and photo by Richa Gupta


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