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Aubergine Pizzas

Yogic.Chef's picture
Ingredients
  Aubergine 1 Large
  Sesame seeds 4 Teaspoon
  Dried oregano 4 Teaspoon
  Dried basil 4 Teaspoon
  Salt To Taste
  Olive oil 150 Milliliter (About 5 Fluid Ounce)
  Tomatoes 3 Large
  Mozzarella cheese/Vegetarian cheddar 4 Ounce (100 G)
Directions

Preheat the oven to 180°C/350°F/Gas mark 4.
Slice the aubergine into 1cm (1/2 in) rounds.
Combine the sesame seeds, dried herbs and salt on a plate.
Brush the aubergine slices with oil and then dredge in the sesame seed mixture until coated.
Place each slice on an oiled baking sheet and top with a slice of tomato and some grated cheese.
Bake in the oven for about 30 minutes, or until the aubergine is tender.
Serve hot.
For a vegan version of this dish, substitute 200g (7oz) tofu for the cheese.
Slice the tofu and marinate it in a mixture of 3 tablespoons tamari, 3 tablespoons water and 1 tablespoon grated root ginger before adding to the pizzas.
Sliced olives and/or other toppings may be added before or after baking.

Recipe Summary

Cuisine: 
Italian
Method: 
Baked
Dish: 
Pizza
Restriction: 
Vegetarian
Ingredient: 
Vegetable

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