Dinner · Lunch

Aubergine Pizza. 

I love pizza. Like for real. It’s the way to my heart. Proper pizza though. No cheese stuffed deep dish whatever that is. And tonight I was craving this beautiful spicy Tomato and fresh Oregano Pizza I had in Italy. Stone oven.. the works. However I’m not in Italy. And I haven’t got a pizza stone. And I hadn’t made any dough. And I needed to eat immediately for the safety of my own family….. And this little beauty was born.

I bought two beautiful Aubergines (Eggplant to my stateside friends ) at the Farmers Market because it’s a best friends favourite, and I wanted to create something for her. And I’m really hoping she approves. Keep your fingers crossed guys . So the new quick base for my pizza was born. And it didn’t disappoint.

Here it goes Alana. This one’s for you!
Makes 4 “slices”

1 Large Aubergine / Eggplant

Oil

1 Pepper sliced

Handful of Mushrooms sliced

1/2 Courgette thinly sliced

4 Tsp tomato paste

Pinch Red Pepper

Fresh Herbs.

This really is so simple.
Preheat the oven to 400. Slice the Aubergine into four 1 cm thick slices. Heat a large Skillet or griddle pan and cook the slices in a splash of oil for 2-3 minutes a side. Or until they’re nicely coloured and  nearly cooked. Pop onto a baking sheet. You may need to do this in batches. Pop the sliced Mushrooms and Peppers into the still hot pan. Just to cook until a little softened.

Spread your Tomato paste on to each slice of Aubergine. Add a sprinkle of Red pepper if you like it spicy. Top with your veggies. Be careful if they’re still hot from the pan. Have fun. Make it pretty! Pop them all in the oven to heat through for 5 minutes. Pretty much everything but the Courgette is cooked already so this doesn’t take long.
Once they’re ready throw on some fresh herbs and tuck in. So simple. But really yummy.
Enjoy !!

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