Aubergine Pizzas

If you're really trying to cut down your carb intake, you've possibly over indulged already or you may  just want to add more veg to your diet, these mini aubergine pizzas are a great recipe to try!

They are a fun idea if you want to get children eating more veg too! Plus the toppings can be whatever you fancy, whether thats spinach & ricotta, pineapple & pine nut, or roasted squash!

This hardly counts as a recipe, however I thought it worth the share for those evenings where you want something quick, simple and delicious!

Ingredients

  • 1 Large Aubergine
  • 1 Shallot
  • ¼ Cup Passata
  • Small Handful of Cherry Tomatoes
  • Small Handful of Cup Mushrooms
  • Mozzarella (desired amount, I used ¼ Mozzarella ball)
  • ¼ tsp each: Dried Oregano, Sage, Garlic Powder,
  • 3 Fresh Basil Leaves
  • ½ Cup Pine Nuts
  • Drizzle Olive Oil

Method

  • Preheat the oven to 180˚c and lightly grease a baking tray with a drizzle of olive oil
  • Slice the aubergine into roughly 1cm thick slices and spread on the baking tray
  • Place in the oven to cook each side for around 3-4 minutes each side
  • Whilst the aubergine is softening slice the shallots, tomatoes, mushrooms and any other of your favourite veggies
  • Take the aubergine out of the oven, spread the passata equally over each slice and add an even amount of the dried flavourings to each.
  • Sprinkle over the mozzarella, chopped veg and pine nuts then place back in the oven for 7-8 minutes, enough time to let the veg crisp
  • Take out the oven, sprinkle over some fresh basil and enjoy!