This week I’m bringing you one of my all-time favourites! I can’t recall where I first saw this idea but it has been adapted many, many times to make what I think is an awesome snack, side or main!
It is flavoursome, easy, quick and very very filling. You can make as much or as little as you like and I promise you wont be disappointed. The beauty of it is that it is one of those recipes that all you need is the aubergine (eggplant) and then you can top it with whatever the heck you’ve got in the fridge. It is a ‘fridge clearing’ recipe – you can use it to use up the last bits and pieces of whatever you’ve got before you next go shopping!
Great stuff! So here it is:
- 1 Large Aubergine (eggplant)
- 2 Tomatoes
- 2 Cloves garlic
- 1 Red or green pepper
- 1/2 Red onion
- Tomato paste/puree
- Handful of black olives
- Handful of basil
- Enough rocket to add a little to each pizza
- Coconut oil to cook with and olive oil to dress with
Firstly, preheat the oven to 180 degrees. Now cut the aubergine into 2/3 cm slices, brush with oil and soften in the oven for about 15-20 mins – keep testing them to make sure they’re softening up. If it is taking too long or you’re impatient you can do them in a griddle pan – this way only takes 5-10 mins.
Next, you just want to soften the toppings, so put the chopped tomatoes, garlic, pepper, half of the basil and red onion into a small pan with a tiny bit of coconut oil and a tablespoon of water. Soften these down for just a minute or two. Now place bundles of the ingredients onto the aubergine slices and put back into the oven for about 5 minutes.
Once it is all looking hot and tasty, remove from the oven, top with the rocket and remaining basil, drizzle the olive oil, add a little S&P and enjoy!