Mini Aubergine Pizzas
4 standard portions
Source field check ยท Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 aubergine or eggplant
- ยฝ tbsp olive oil
- ยฝ cup tomato sauce or pizza sauce
- ยฝ cup fresh spinach
- 1 cup grated cheddar cheese
- 6 - 7 cherry tomatoes
Method
- Preheat the oven to 180c / 250f. Line a baking tray with parchment paper.
- Cut the aubergine into round slices of approximately ยฝ to ยพ inch thick. Lay the slices on the baking tray and brush with a little olive oil. Bake in the oven for 10 minutes.
- When the aubergine slices have been cooked, transfer them onto a grill pan and then add the toppings; tomato sauce, spinach, cheese and tomatoes.
- Place the pan under the grill for 3 to 4 minutes until the cheese has melted.
- Serve immediately and top with some fresh basil (optional).