appetizers sardinian

Eggplant Pizzette with Dolce Sardo

Roasted eggplant rounds topped with tomato, basil, olive oil, and melting Dolce Sardo-style cheese.

Vegetarian Gluten-Free Nut-Free
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Prep 25 min
Cook 17 min
Total 42 min
Servings 4
Difficulty Easy

Ingredients

Base

Topping

Finish

Cooking

Seasoning

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Instructions

  1. Slice the eggplants into rounds that are thick enough to hold their shape.

  2. Score the cut faces lightly, salt them, and let them stand on a clean towel for 20 minutes, turning once.

  3. Pat the rounds dry. Arrange them on a lined tray, brush with oil, and bake at 180 C for about 10 minutes.

  4. Mix the tomato with 2 tablespoons of olive oil, a little salt, pepper, and a few torn basil leaves.

  5. Top each partly baked eggplant round with tomato and a slice of cheese.

  6. Bake for about 7 minutes more, until the cheese melts and the edges start to color.

  7. Finish each pizzetta with basil or mint and serve warm.

Storage & Meal Prep

Serve warm or at room temperature. Refrigerate leftovers for up to 2 days and rewarm in the oven.

Variations

  • With Anchovies: Add a small piece of anchovy under the cheese for a saltier appetizer.
  • With Capers: Stir a few rinsed capers into the tomato before topping.
  • With Mint: Finish with mint instead of basil, especially in summer.

FAQ

Do I need to peel the eggplant?

No. The skin helps the rounds hold together.

What can replace Dolce Sardo?

Use a mild melting cheese. Fresh mozzarella is the closest common substitute for the nutrition map here.

Can I serve them cold?

Yes, but they are better warm or at room temperature, when the cheese still tastes soft.

Interactive Nutrition Map

4 Servings

Customize Ingredients

Cheese
Fresh Mozzarella
180 g
Vegetables
Eggplant (Raw)
1000 g
Canned Tomatoes (Crushed/Diced)
150 g
Oils & Fats
Extra Virgin Olive Oil
41 g
Herbs & Spices
Fresh Basil
240 g
Black Pepper
0.5 g

Per Serving

292kcalCalories
13gProtein
21gCarbs
19gFat
9gFiber
Sodium
225mg10% DV
Potassium
946mg20% DV
Calcium
369mg28% DV
Iron
3.1mg17% DV
Magnesium
89mg21% DV
Vitamin C
23.1mg26% DV
Vitamin A
255µg28% DV
Vitamin K
267.2µg223% DV
Folate
106µg27% DV
Eggplant (Raw)
Canned Tomatoes (Crushed/Diced)
Fresh Mozzarella
Fresh Basil
Extra Virgin Olive Oil
Black Pepper
* Nutrition is an estimate; actual values vary by ingredient brands and cooking methods. Percent Daily Values are based on a 2,000 calorie diet.

The Story Behind This Dish

This is not an old Sardinian marker dish like culurgiones, but the ingredients sit naturally on my Sardinian table: eggplant, tomato, basil, olive oil, and a mild Dolce Sardo-style cheese.

I slice the eggplants into rounds that are thick enough to hold their shape. I score the cut faces lightly, salt them, and let them stand on a clean towel for 20 minutes, turning once.

I bake the rounds once before topping them so the eggplant is tender and not watery. Then I add tomato and cheese and bake just until the cheese melts. I finish each pizzetta with basil or mint and serve warm.

Part of: Sardinian Ingredients Guide

Related: The Sardinian Kitchen | Vegetable Forward Mediterranean Cooking