Aubergine pizza

Aperitif fingerfood Baking piquant summer
Total: 1 hr 2 min. | Active: 30 min.
vegetarian, gluten-free

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.

Nadja - LouMalou

Ingredients

for 4 person

Aubergines
4  aubergines
2 tbsp olive oil
½ tsp salt
Topping
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

How it's done

Aubergines

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.

Topping

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.

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