My husband is aubergine mad so when I found this recipe that combines the joys of pizza and aubergine without all the bread, I was sold. It’s also a super quick and pretty healthy. Yum!
2 large aubergines
1 ball of low fat mozzarella
About half a cup of tomato passata
Pizza toppings of your choice – I used sliced baby tomatoes and olives but the sky’s the limit
Heat the oven to 180 C. Slice the aubergines into 2cm slices. Brush with olive oil and griddle. I did this on the George Foreman grill but you could easily use a griddle pan on the stove top. You want them to be showing grill lines but still firm. Probably a couple of minutes per side, max. But it’s easy to tell then they’re done.
Lay your griddled aubergine slices on a baking tray (I put some baking parchment on mine to stop it from sticking) and spread a couple of tablespoons of passata on each slice. Then top with torn up bits of mozzarella, followed by your toppings. Bake in the oven for 10 – 14 minutes, until the cheese is bubbling. Sprinkle with a little salt and pepper and serve.
Serves 2 – 4. Paul and I ate all of this between us but if you are less greedy or serve with a side salad and garlic bread it would go a lot further.