This is a pizza recipe, but a little different.
Eggplant pizza is a pizza recipe, but anything but ordinary. You take a slice as the base eggplant, and pizzettes are perfect for parties or a snack, even brunch. It will be best to choose large eggplants, as this way you will satiate the invitees the most. This Jamie Oliver recipe will not leave you indifferent.
Eggplant pizza
Ingredients
- large round purple eggplant (approx. 500 g)
- 2 tablespoons of extra virgin olive oil
- garlic clove, crushed
- 300 g of tomatoes, cut in half
- 2 teaspoons of capers
- 15 pitted black olives
- 125 g mozzarella, drained and roughly chopped
- sea salt
- 10-12 basil leaves for garnish
Directions
- The recipe for a slightly different pizza is very easy. Heat the oven to 200 °C.
- Cut the aubergines crosswise into slices less than 1 cm thick, then pierce them all over with a fork and brush both sides lightly with a little olive oil.
- Arrange the slices in a single layer on a large baking sheet lined with baking paper and bake in the oven for 10 minutes. Turn the slices over halfway through cooking so that they brown evenly.
- Meanwhile, heat the olive oil in a pan over low heat and fry the garlic for a minute, then add the tomatoes, capers and olives, which we sprinkle with a little salt. Increase the heat to medium high and stir-fry for about 5 minutes, until the tomatoes soften. Remove the garlic.
- Take the eggplant slices out of the oven and cover each one with a little tomato sauce and mozzarella. Bake in the oven for 7-8 minutes until the mozzarella is melted.
- Remove from the oven and serve with a basil leaf.
