Mini Eggplant Pizza with Pesto & Organic Turmeric
Recipe: Izabela Hejzlarova


20 minutes


2 people



  • 60g of Petit Frais with turmeric
  • 400g of eggplants
  • 80g of cherry tomatoes
  • 40g of baby spinach
  • 2 handfuls of basil
  • 40g of nuts
  • 30g of oil
  • Salt
  • Ground pepper


Preheat oven to 190 degrees.

Wash the eggplant and cut it into 0.5-1cm slices. Spread them out on a baking sheet.

Bake for about 15 minutes until golden brown.

Meanwhile, prepare the pesto: mix the spinach, basil, olive oil, salt, pepper and walnuts with a hand blender.

Cut the cherry tomatoes into thin slices.

Once the eggplant is cooked, top with homemade pesto and sliced cherry tomatoes and bake for an additional 5 minutes.

Once cooked, sprinkle with small pieces of Petit Frais au Curcuma BIO and fresh basil leaves.

Enjoy! 🍕

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