You are not really a vegetable lover. You try, though, to find new ways to add them to your daily eating habits. At the same time, you are surely a huge fan of any kind of pizza. So, why not try this delicious recipe that combines both? Even kids will love them.
- 1 large aubergine
- Olive oil to drizzle
- Tomato sauce or tomato slices
- Basil thinly cut
- 1/3 cup grated good quality Mozzarella cheese & 1/3 cup grated good quality Parmesan cheese (mix the two together)
- Black pepper to taste
- Sliced olives (optional)
- Pre-heat oven at 190o C.
- Wash and dry your aubergine and cut it in thick slices (approximately 1 cm). Do not peel the skin off as slices will lose their shape while cooking.
- Drizzle olive oil on both sides of each slice, season with pepper and place them on a baking pan. Bake for 8-10 minutes, or until tender, turning them once.
- Take them out of the oven and top them with the tomato sauce (or slices tomato slices), sliced olives, basil and lastly the grated cheese and sliced olives.
- Put them back in the oven and bake them until the cheese is melted.
Like any pizza there are better served hot. If you want to go a step further and give your pizzas more of a gourmet touch, drizzle a bit of balsamic sauce on each one! Heaven in a mouthful…
Tips & tricks
- Unfortunately, if you don’t like the texture and taste of their skin you cannot peel all of it off and prepare the pizzas; you will be making an aubergine mash “trying-to-look-like-pizzas” that way. Still, you can peel them off in stripes. They will still hold their shape and have less skin.
- For a charcoal taste, you can grill instead of baking the aubergine slices (step 3 of the recipe) using a grill-pan.
Stack two slices of aubergine and their toppings on top of each other and you will have aubergine tower pizzas.
- Any type of cheese can be used, even feta cheese (just don’t forget to sprinkle it with oregano for a full Mediterranean taste)
- I don’t use any salt because I find that the cheese and olives used provide enough salt for the recipe to be completely balanced. If you want, however, to put just a pinch, you can do it at the same time you season your slices with pepper (step 3 of the recipe).
- You can use whichever tomato sauce you prefer or even chopped tomatoes right from the tin. The good thing about this recipe is that variation is limitless.