Mini Eggplant (Aubergine) Pizza (LC)
Ingredients
½ large eggplant (aubergine)
2 tsp olive oil
Black pepper
1 clove garlic, minced
½ small onion, sliced
120m (1½ cup) (4¼ oz) tomato puree (tomato paste)
1-2 handfuls spinach
30g (⅓ cup) (1 oz) shredded mozzarella cheese
1 tsp oregano
Instructions:
Preheat oven to 200°C / 390°F / Gas Mark 6.
Slice the eggplant (aubergine) lengthwise, about ¼ - ⅓ inches thick.
Use 1 tsp of olive oil and rub into each side of the eggplant (aubergine) slices and place on a baking tray lined with baking paper — season with pepper.
Place in the oven for about 10 minutes.
Meanwhile, heat the remaining tsp of olive oil in a pot and add in the garlic and onion, and sauté for about 3-4 minutes, until soft — season with pepper.
Next, add in the tomato puree (tomato paste) and spinach and cook for another 1-2 minutes until the spinach has wilted.
Remove the eggplant (aubergine) slices from the oven, and top each with the tomato sauce mixture.
Sprinkle with cheese and oregano.
Place in the oven for another 5 minutes, or until the cheese has melted.
Serve immediately with additional salad of choice and some additional protein if you wish.
