Eggplant Pizzas w/ Homemade Raw Marinara Sauce
- Prep Time: 25 mins
- Cook Time: 20 mins
- Total Time: 45 minutes
- Yield: 1-2
- Category: Entree
- Cuisine: Vegan
Ingredients
Eggplant
- 1 large eggplant
Raw Marinara Sauce*
- 3 cups heirloom tomatoes, chopped
- 1/2 cup red bell pepper, chopped
- 1/2 cup oil free salt free sun-dried tomatoes, chopped
- 2 cloves garlic, minced
- 1/2 large date
- 1/2 rib of celery
- 1 carrot
- 1/3 cup white onion, diced
- Black pepper, to taste
- 1/4 teaspoon dried oregano
- 1/2 tbsp fresh parsley
- 1/3 cup fresh basil, chopped
Toppings
- Pineapple
- Arugula
- Nutritional Yeast
- Cherry tomatoes
Instructions
Eggplant
- Preheat oven to 350F and line a large baking sheet with parchment paper or a silpat sheet.
- Wash and slice the eggplant into 1/2″ rounds, then place onto the baking sheet. Bake for 20 minutes. I find that you don’t have to flip these, but you can if you want halfway through.
Raw Marinara Sauce
- Add in all of the ingredients except for the herbs into a high speed blender and pulse until blended. Keep it as smooth or chunky as you’d like.
- Add in the basil and parsley and pulse until broken and thoroughly combined but not lost in the mixture. You don’t want to bruise the herbs too much.
Assembly
- Allow the eggplant to cool for 15-20 mins.
- Add about 1/2-1 tbsp of sauce on top of each slice, then add toppings of choice.
Notes
Alternatively, you cook the sauce recipe by first cooking the onion, bell pepper, celery and carrot in 1/4 cup of water or low sodium vegetable broth over medium heat until almost translucent. Then add in the garlic and cook until fragrant, about 1 minute. Once that is done, proceed to blending the rest of the ingredients in a blender.