Aubergine Pizza with Mushrooms
(Serves 1–2)
Ingredients
- 3 thick aubergine slices 1.5–2 cm
- olive oil
- salt & pepper
- 1 small clove garlic optional
- 3 mushrooms or 1 portobello thinly sliced
- A few spoonfuls of tomato passata or pizza sauce
- grated cheese e.g. mozzarella, comté, or emmental
- fresh or dried thyme or oregano
Optional
- chilli flakes or truffle oil
Instructions
Bake the aubergine slices
- Salt the slices and pat dry after 15–20 mins.
- Brush with olive oil and roast at 200°C for 15–20 mins.
Prepare the topping
- Sauté the mushrooms (optional but recommended):
- Heat a little olive oil in a pan.
- Add mushrooms and garlic, cook until just soft and most moisture has evaporated.
- Season lightly with salt, pepper, and herbs.
Assemble and bake
- Spread tomato sauce on each aubergine slice.
- Top with mushrooms and a little grated cheese.
- Return to the oven for 10–15 minutes, until cheese is melted and golden.
Garnish
- Sprinkle with herbs, chilli flakes, or a drizzle of olive oil before serving.
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