Slice the aubergines and dress them as mini-pizzas to be enjoyed as starters or aperitifs, accompanied by a flute or two of chilled sparkling prosecco wine and have a blast.
Serves: 4 | Preparation time: 10 mins | Cooking time: 25 mins
- Aubergine medium-size : 1
- Grated Provolone or shredded Mozzarella cheese: 150 g
- Cherry tomato, diced: 10
- Dried Oregano: to taste
- Grated Pecorino or Parmigiano Cheese: to taste
- Extra virgin olive oil (EVOO): to taste
- Salt: a pinch
Pre-heat the oven to 180°C / 350 F / Gas 4.
Season diced cherry tomatoes with two tablespoons of EVOO, a pinch of salt and a teaspoon of dried oregano.
Slice the aubergine about 1 cm thick and arrange the slices on a baking tray lined with baking paper.
Making small cuts in the flesh, brush each slice lightly with olive oil and a pinch of salt. Bake 15 minutes in the preheated oven.
Now take out of the oven without turning it off, garnish each slice with diced tomatoes and grated Provolone or Mozzarella cheese, sprinkle with grated Pecorino cheese, a little more salt, dried oregano and a drizzle of EVOO on top.
Place back in the static oven and bake for a further 10 minutes or until the cheese has melted.