How versatile are aubergines? We’ve garnished them as mini-pizzas!
These mini-pizzas are also a great idea to spend some time cooking with your kids – and to convince them to eat vegetables as well.
Serves: 4 | Preparation time: 10 mins | Cooking time: 25 mins
- Provolone cheese, diced: 120 g
- Fresh tomato: 3
- Aubergine medium-size : 1
- Oregano, dried: to taste
- Ham, minced: 100 g
- Pecorino, grated: to taste
- Extra virgin olive oil (EVOO): to taste
- Salt: to taste
Pre-heat the oven to 180°C.
Dice tomatoes. In a bowl mix them with Evoo, a pinch of salt, a pinch of dried oregano.
Tip: whether you decide to use fresh tomatoes or tomato sauce, they both will cook directly in the oven, thus you neededn’t cook it before.
Cut aubergine into slices about 2 cm thick, and place them on an oven tray lined with baking paper. Brush each slice lightly with olive oil and season with a pinch of salt. Pre-bake them for 15 mins to 180 C.
Take off them from the oven – don’t turn it off – garnish each slice with minced ham, diced Provolone and diced tomatoes, a shower of grated Pecorino and a pinch of dried oregano.
Put them back to the oven and bake 10 mins further or until cheese has melted.