Grilled and Baked Aubergine ‘Pizza’

Debbie Gurley


Wonderful way to enjoy Aubergines

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medium to large aubergines – cut about 3/4 inch thick
canned tomato sauce or passata
fior di latte mozzarella or bocconcini shredded
10 slice
sliced rosa / baby tomatoes
slices of salami or prosciutto of you choice
grated parmesan
fresh basil leaves
salt to taste
pepper to taste

Directions Step-By-Step

First you need to brush each side of the aubergines with olive oil and then grill them over a medium heat until they have just started to char but are still firm. You don’t want to over cook them at this stage. You can also do this on a griddle pan in your kitchen.
Once they are grilled set them aside on a baking tray and start adding the layers of topping, starting with a thin layer of tomato sauce, then add the cheeses and the other toppings. Bake for about 8 – 10 minutes at 180C and until the cheese starts bubbling.
Move to oven mode and set the temperature to 180 C. Place the aubergine slices on a round pizza baking pan and bake for around 10 – 15 minutes until the cheese and sauces is bubbling and turning brown.
Drizzle with olive oil and season with salt and pepper and serve with a simple mixed green salad or salad leaves and or fresh basil leaves scattered over the top.
Serve with olive oil and salad