These aubergine pizza’s are a really tasty alternative to traditional dough based pizza. Baked aubergine does have a kind of doughy texture, so it works really well as the pizza base. There’s a little bit of preparation to do in order to dry out the aubergine slices before baking, this just prevents you ending up with soggy bases. Top the pizzas with whatever you fancy, I added mushrooms to the sauce and topped the pizzas with black olives and basil leaves.
- 1 aubergine
- 1 tbsp coconut oil plus extra for frying
- 1/4 of a red onion
- 1 garlic clove (crushed)
- 4 mushrooms
- 1/2 tsp oregano
- 300g passata
- 6-7 basil leaves (plus extra for topping if desired)
- Mozzarella cheese
- Toppings of choice
- Sea Salt
Slice the aubergine length ways into 0.5cm thick slices. Sprinkle salt over the slices and wrap them in kitchen roll to draw out the moisture. Leave the aubergine for 20-30 minutes.
Press the aubergine slices with fresh kitchen roll to squeeze out more moisture. Place the slices on a lined baking tray and brush both sides of each slice with melted coconut oil.
Place in the oven, preheated to 200C, for 20 minutes.
Meanwhile, finely chop the onion and slice the mushrooms. Gently soften the onion in a frying pan with coconut oil for 3-4 minutes. Add the mushrooms, garlic and oregano to the pan, and cook for another 1-2 minutes. Add the passata and basil leaves, and simmer for 5-6 minutes, or until the sauce thickens to the desired consistency.
Remove the aubergine slices from the oven after 20 minutes. Spread some of the sauce on the slices. Top with thinly sliced mozzarella cheese and your choice of topping.
Return the pizzas to the oven for 10 minutes, until the cheese has melted.