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eggplant fig and mozzarella pizzas

Baking time will vary depending on the size and thickness of your eggplant. Keep an eye on it while and test for doneness.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Servings: 4
Author: Heather Serody


  • 1 medium sized eggplant
  • 1 clove of garlic
  • 1 large ball of fresh buffalo mozzarella at room temperature
  • small handful of leek very thinly sliced (light green part only)
  • 2-4 fresh California Figs destemmed and sliced into rounds
  • 8-10 roasted cherry tomatoes
  • Extra virgin olive oil
  • sea salt


  • Cut the eggplant in half, and then score diagonally, being careful not to cut the skin. Brush lightly with EVOO. Microplane garlic over the top & sprinkle with salt. Place eggplant scored side up on a baking tray and bake for approximately 30-40 minutes at 350 degrees.
  • Eggplant is done baking when it is firm, but not too soft. You want to be able to cut it without it falling apart. Test with a fork for doneness.
  • Tear mozzarella into pieces & scatter over the top of the cooked eggplant halves.
  • Add figs tomatoes and leeks.
  • Turn oven to medium high broil setting & move rack up to the middle position.
  • Return to the eggplant to the oven for about 5-10 minutes, watching closely so that it doesn't burn. It's ready when the cheese is melted & slightly bubbly. Remove from oven.
  • Drizzle the eggplant with a few more drops of EVOO & sprinkle with salt, if desired.
  • Serve immediately.