10 -15 minutes
30 minutes
Two
Delicious Aubergine Pizza
Do you like pizza? Hey, who doesn’t?! This recipe provides you with the yumminess of pizza topping but with a healthy vegetable base – aubergine. Its gluten free and can be diary free if you don’t add the cheese. Omit the Chorizo and the calories are super low. Swop the Mozzarella for Parmesan and the calories are almost non existant!
Ingredients
- 2 x Large Aubergines
- 1 x Chorizo (or just smoked paprika if you would like a vegetarian option)
- 1 x small onion very finely chopped
- 1 x small green pepper
- 2 x garlic cloves crushed
- salt and pepper
- extra chilli if you like heat
- spash of worcester sauce
- 500g passata
To serve
The aubergine pizza says it all on a plate. Just add a little salad for extra vegetables
Method
- Slice the aubergine across the body so you have circles of aubergine, around 3/4 inch thick. salt as usual, rinse and pat dry then brush each side with oil. Place on a lightly oiled baking tray and put into a pre-heated oven at 180 for around 20 minutes
- Fry the onion, add the garlic and green pepper for a few moments. Add all the other ingredients and simmer until the mixture is reduced and quite thick.
- When the Aubergine is cooked, take it out of the oven and put the mixture on top of each circle. I found this easier by using a couple of teaspoons. Then sprinkle your choice of cheese. We prefer Parmesan. Return to the oven and cook until the cheese is browned.
If you’ve tried and liked Aubergine Pizza let me know on my Facebook page.
