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Photo of Mini eggplant and sweet potato ‘pizzas’ with spicy beef by WW

Mini eggplant and sweet potato ‘pizzas’ with spicy beef

Total Time
40 min
10 min
30 min
Thin slices of eggplant and sweet potato makes a tasty ‘pizza’ base for these cumin and paprika spiced beef mini pizzas.


Orange sweet potato (kumara)

500 g


1 large

Olive oil

2 tsp

Lean beef mince, raw

400 g


2 clove(s), crushed

Ground cumin

1 tsp

Ground paprika

1 tsp

No added salt tomato paste

1 tbs


2 medium, finely chopped

Reduced fat feta cheese

50 g, crumbled

Plain or natural yoghurt, low-fat, no added sugar

cup(s), (80g)

Preserved lemon

3 tbs, (1 individual) finely chopped

Fresh coriander

¼ cup(s)

Oil spray

2 x 3 second spray(s)


  1. Preheat oven to 200°C or 180°C fan-forced. Line 2 baking trays with baking paper. Cut potato and eggplant into 1cm-thick rounds (you will need 8 of each). Spread sweet potato on 1 prepared tray and eggplant on second tray and lightly spray with oil. Bake potato for 10 minutes. Add tray with eggplant and bake for 15 minutes or until golden and tender.
  2. Meanwhile, heat oil in a large non-stick frying pan over high heat. Add mince and cook, stirring to break up lumps, for 3 minutes or until browned. Add garlic, cumin and paprika and cook, stirring, for 1 minute or until fragrant. Add tomato paste, tomatoes and ¼ cup (60ml) water and bring to the boil. Reduce heat and simmer, uncovered, for 5 minutes or until thickened.
  3. Spoon mince mixture evenly over roasted vegetable rounds and sprinkle with feta. Bake for 5 minutes or until heated through.
  4. Meanwhile, combine yoghurt and preserved lemon in a small bowl. Season with salt and pepper. Drizzle ‘pizzas’ with yoghurt mixture and top with coriander to serve.


SERVING SUGGESTION: Baby spinach leaves and halved cherry tomatoes, drizzled with lemon juice. TIP: When buying the sweet potato and eggplant, look for ones with a large diameter as they work best for this recipe.