Roasted Fig and Eggplant Pizza, and why I love FIGS!

bakedeggplantpizzatrayFigs. Seriously. Smooth outside, soft centre, crunchy seeds, they are my favourite. And I think because they are in season for a short time, it just makes them even more special. Luckily we have hit this fabulous time of year here, and luckier still I have access to fresh figs in my garden! Okay, technically it’s my neighbour’s tree, but I am only taking what is on my side of the fence, and what I can reach…with a ladder…ha ha.

figtreeSo why are figs so great? Traditionally used as an aphrodisiac, figs contain vitamin A, C, E, potassium, calcium, magnesium, selenium, zinc and iron among other deliciousness. This combination of nutritents makes them particularly good for male fertility for one thing, and the fact that they usually grow in pairs on the tree gives you a bit of a clue as to what part of the male body they are helpful for! They are the richest source of calcium among all fruit, particularly when they are dried – try to buy organic ones though to avoid the sulfur dioxide that is used on conventional ones (as with a lot of dried fruit) which may give you digestive discomfort or respiratory symptoms if you are sensitive. Figs are also a wonderful source of fibre.


If you have never tried fresh figs – you really need to put that in the calendar! I find it hard to get past just eating them as is, but if you can, there are so many things you can do with them. On breakfast porridge or granola, in your smoothie, as jam, in salads, stuffed with goats cheese, with yoghurt, in baking, poached, really just any way they are fab. They come in different shades depending on the variety.

So far with my fig haul, I have baked, smoothie’d, eaten straight up, and made these baked eggplant pizzas. I saw an eggplant pizza like this on Pinterest ages ago, so here is my version.

[headline]Roasted Fig and Eggplant Pizza[/headline]

Makes 5-6 ‘pizza slices’

1 eggplant

3-4 fresh figs

8 cherry tomatoes, roughly chopped

3-4 tbs soft goats cheese (or a plant based cheese if vegan or dairy free)

5-6 olives

2 spring (green) onions

A handful of fresh herbs (basil, thyme, oregano)

A few tablespoons of pesto (I had some made up in the fridge – it can be any kind, if you don’t have any to hand, mix up 3-4 tbs olive oil with a crushed garlic clove , a handful of nuts – any kind, and half a bunch of basil).

Slice the eggplant lengthways into 5-6 slices – this will depend on the size of your eggplant. Sprinkle a little sea salt over the slices, and drizzle with a little oil,  and place on a baking tray at 170 degrees C (340F) and bake until the slices are soft when you push a fork into them – or to your liking. If you have a griddle pan you can grill the slices first to hasten up the process and also give them the pretty grill lines.

Once your eggplant is cooked (I wish I had taken more notice of how long this was – sorry – perhaps 25 minutes?), pull out the tray and add the rest of your toppings except for the herbs and onion. Return to the oven for a couple of minutes until the tomato is slightly cooked, and then remove. Serve topped with the herbs and onion either on their own or as a side.

bakedeggplantpizzaplateAnd that’s it. Other veg would also lend themselves well to masquerading as pizza bases – cauliflower slices or sweet potato would be great.

Have a wonderful week! x




10 thoughts on “Roasted Fig and Eggplant Pizza, and why I love FIGS!”

  • Oh my goodness, this looks like a delicious and filling lunch during warm weather. I am bookmarking for when figs are in season here! I always end up eating them straight, which is fine, but I’m always looking for ways to celebrate them in a more special way sometimes.

  • I love figs. And I love the Eggplant Pizza’s I have just discovered on your blog! I just wish they were still free and ripe in the local area. I came to your site today via the Endeavour College website. I am really keen to do some extra study, but have not been able to settle on anything yet. IIN or Online or Endeavour ???
    Would love to hear your opinion. Your blog is beautiful. Would you like to have a peek at mine? I am am a baby at blogging….but given I can’t decide what my future holds, I thought that would be a good place to start. I shared your amazing Double Choc crunch bars on my FB page. (finding fresh blog) Looking forward to making them too. Warmly, Meg Pearce

    • Hi Meg, Thanks for sharing. In terms of study, it depends where you want to go with it. If you are just after some further knowledge for yourself, then IIN or an online course would be great. If you want to practice, or work in nutrition/health/complementary medicine, then I would definitely recommend studying at Endeavour or SSNT (if you are in Melbourne). Hope that helps? x

  • Wow Meg . Can’t take my eye out of that one ! Seems it may be my number one meal in fat-loss process 🙂 Hope so ! Thanks for high quality images. They say much more than a thousands words.

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