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Eggplant-based Pizza Sauce

What you need: 

1 medium to large eggplant
3 oz cashews
as much garlic as you want
water to desired consistency
salt and pepper to taste
2 tablespoons olive oil

What you do: 

Cut eggplant into thin slices, salt both sides and let sit for 15 minutes or until you see water droplets forming on the slices. If you want to cut down on salt, wash eggplant after this step.
Cut eggplant into small cubes and cook down on medium to low heat in oil and water until it turns into a sauce.
Add pressed garlic. In a food processor or coffee grinder, finely grind cashews. Add the cashews to the eggplant mix.
Let simmer, while adding water for desired consistency.

Preparation Time: 
30 minutes
Cooking Time: 
Recipe Category: 


>WOW< so glad I found this recipe. It was yum! The only things I did differently is used NO oil and added dried basil. I mashed up the eggplant as nomeatpete suggested. I put it on this thin crust (which is my fave on here):
Topped it with red bells, zucchini, tomato slices and homemade pesto! Perfecto! Thank you!


This was incredible ,  it really added a  good complexity  of taste and good moisture to a deep dish style pizza I made  with it ( red and green peppers, spinach, roasted poblano peppers, leek,  purple onion, tomato slices,  fresh shatakie  mushrooms, black olives, serrano and jalapeno peppers and vegan cheese).

I used a potato masher after the eggplant was simmering for a while.  Will absolutely be using this again, thanks for posting it!


I am currently chewing the last bite of the pizza I just made using your sauce.  I was nervous the whole time I was making it until the very end and it turned out superb!!  This creates a hearty gourmet style pizza that is not overpowering with any of its attributes.  Thank you for this wonderful recipe!!!!

Ps. I baked it on a wheat and white dough, covered it in fresh organic veggies, then sprinkled nutritional yeast.  All my brother's non-vegan friends loved it!      Thank You!!!

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