Aubergine mini-pizzas make a perfect starter or aperitif, especially when paired with a chilled flute of sparkling Prosecco. Crispy aubergine, melted cheese, and juicy cherry tomatoes come together for a bite-sized treat that’s sure to impress.
Serves: 4 | Preparation time: 10 mins | Cooking time: around 25 mins
- 1 medium aubergine
- 150 g grated Provolone or shredded Mozzarella (about 1⅔ cups)
- 10 cherry tomatoes, diced
- Dried Oregano: to taste
- Grated Pecorino or Parmigiano Cheese: to taste
- Extra virgin olive oil (EVOO): to taste
- Salt: a pinch
Method
Preheat the oven to 180°C / 350°F / Gas Mark 4.
In a small bowl, toss the diced cherry tomatoes with 2 tablespoons of olive oil, a pinch of salt, and 1 teaspoon of dried oregano. Set aside.
Slice the aubergine into 1 cm thick rounds and arrange them on a baking tray lined with baking paper.
Make small shallow cuts in the flesh of each slice, then brush lightly with olive oil and sprinkle with a pinch of salt.
Bake the aubergine slices for 15 minutes in the preheated oven.
Remove from the oven (do not turn it off). Top each slice with the seasoned cherry tomatoes and grated Provolone or Mozzarella. Sprinkle with grated Pecorino or Parmigiano, a little more salt, dried oregano, and drizzle a bit of olive oil on top.
Return to the oven and bake for a further 10 minutes, or until the cheese has melted and started to turn golden.
Enjoy your Mini Aubergine Pizzas.
(10 votes, average: 4.80 out of 5)
Loading...
Leave a Reply