Low Carb Aubergine Pizza
| Preparation Time | 20 minutes |
| Cooking Time | 20 minutes |
| Standing/Marinating | 0 minutes |
| Serves | 4 portions |
| Pizza | Toppings |
|---|---|
| 3 medium to large aubergine, cut to 2cm thick | salami, chorizo, or prosciutto |
| 200ml passata | black olives |
| 1 tub Foir di latte mozzarella | fresh basil leaves |
| 100g cheddar | English spinach |
| 50g rosa tomatoes | spring onion |
| salt and pepper, to taste | grated Parmesan |
| olive oil |
Method:
- Heat an oven to 180’C.
- Heat up a griddle pan to medium high heat.
- Brush each side of the aubergine with olive oil and grill them until they just start to char. They need to be still firm, but mostly cooked through.
- Place the aubergine slices on a baking tray and dress with the passata and sprinkle with cheese.
- Add your favourite toppings and drizzle with a little olive oil.
- Bake for 10 – 15 minutes until the cheese and sauces start bubbling. Then turn the oven grill onto high and bake for 1 minute to brown the tops.
- Season with salt and pepper and serve with a simple mixed green salad.