Aubergine pizza

Aubergine pizza

Total: 1 hr 2 min. | Active: 30 min.
vegetarian, gluten-free
Nutritional value / people: 329 kcal
, Fat: 21 g
, Carbohydrate: 16 g
, Protein: 15 g

A colourful low-carb starter that will have you dreaming of your next holiday. It is also perfect as an aperitif with dry white wine. This recipe is very simple and quick as the tomato sauce is mixed cold. If you would like to serve the aubergine pizza as a main course, you can accompany it with roast potatoes.


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


4 aubergines
2 tbsp olive oil
½ tsp salt


200 g tomato puree
1 garlic clove, squeezed
2 tbsp olive oil
¼ tsp icing sugar
½ tsp salt
200 g mozzarella, cut into slices
250 g cherry tomatoes, cut in half

Return to the oven

50 g rocket
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How it's done

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Place the aubergines on two baking trays lined with baking paper, brush with oil, season with salt.

To roast

Approx. 20 mins. in an oven preheated to 210°C (convection). Remove from the oven, allow to cool slightly on the tray.


Combine the tomato puree with the garlic, oil and icing sugar, season with salt, spread on top of the aubergines, top with the mozzarella and tomatoes.

Return to the oven

Approx. 12 mins. in an oven preheated to 210°C (convection). Remove, garnish with rocket.

Good to know
Tip: The aubergine pizza can also be topped with onions, peppers, capers and basil.

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