Aubergine 'pizza'

    (48)
    25 min

    Using slices of aubergine as the base, these mini 'pizzas' can be topped with whatever you like!


    1 person made this

    Ingredients
    Serves: 2 

    • 1/2 large aubergine, sliced into thin rounds
    • 40g grated Parmesan cheese
    • 1 tablespoon extra virgin olive oil
    • 80ml tomato passata or pizza sauce
    • 40g grated Cheddar cheese
    • salt and ground black pepper to taste

    Method
    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Preheat oven to 180 C / Gas 4.
    2. Arrange aubergine rounds on a baking tray; lightly coat with olive oil.
    3. Roast aubergine rounds in preheated oven until hot, about 5 minutes.
    4. Flip the aubergine rounds; top with Parmesan cheese in an even layer to cover. Return aubergine to oven and roast until the cheese is melted, about 5 minutes.
    5. Drop a dollop of tomato passata into the centre of each aubergine round; top with Cheddar cheese.
    6. Bake until Cheddar cheese is bubbling, about 5 minutes more. Season with salt and pepper to serve.

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    Reviews & ratings
    Average global rating:
    (48)

    Reviews in English (39)

    by
    31

    This was awesome!!! I added Jennyo italian sausage and turkey bacon bits I was in pizza heaven!!!  -  05 Jan 2013  (Review from Allrecipes US | Canada)

    by
    12

    This was good! I baked the eggplant on parchment paper (less messy), first coating it with olive oil and spices (salt, pepper, garlic, oregano, parsley, basil...). Bake it until you can easily pierce it with a fork. We cooked sausage and added it to the topping with tomato sauce and a shredded Italian cheese mix. Will definitely make again.  -  29 Jul 2013  (Review from Allrecipes US | Canada)

    by
    8

    I really enjoyed this recipe. I follow a ketogenic diet, so traditional pizza is on my forbidden foods list. I decided to peel the eggplant, slice as directed, and then toss in salt and let stand in a colander for about 30 mins (to pull water out of the eggplant). I was surprised by how much liquid came out and I'm really glad that I added this step because my end product was just barely dry enough to be firm underneath my toppings. If I would have skipped the salting I think my pizzas would have been mushy. I topped mine with lots of cheese, bacon, and sausage...piled on high. Delicious. Thanks for sharing.  -  13 Jun 2014  (Review from Allrecipes US | Canada)

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