Planet Veggie

I got a bit carried away while I was making tonight’s dinner. Originally, I’d planned to cook a simple aubergine melt (mozzarella melted on top of half a roasted aubergine) to use up the mozzarella that was in the fridge but, while I was taking out the mozzarella, I saw the spring onion that also needed to be used up, then I saw the mushrooms, then I thought it looked like I was heading towards making a pizza out of an aubergine, so I thought I might as well go all the way and give it a tomatoey base, too. The only pizza-y thing I held off from adding was chilli, but that was only because I thought a chilli, cabbage and potato combo would confuse The Meat Eater who doesn’t like his food to be too much of a ‘challenge’ (his word for anything that doesn’t involve potatoes).

I wouldn’t usually serve pizza with cabbage and new potatoes – I mean, why do you think garlic bread and onion rings were invented? – but it worked well. Obviously, you can choose your own toppings based on your own preference or whatever you have in your fridge that needs using up.

Recipe: Aubergine Pizza

 

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Prep time

5 mins

Cook time

45 mins

Total time

50 mins

 

Author: Cathy @ Planet Veggie

Cuisine: Vegetarian

Serves: 2

Ingredients

• 1 aubergine, sliced lengthways
• 1 spring onion, sliced
• 1 mushroom, sliced
• 1 tomato, sliced
• 1 average-sized pack of mozzarella, sliced
• 1 tbsp tomato ketchup
• Olive oil
• Salt and pepper

Instructions

1. Score a criss-cross pattern into the aubergine and brush with olive oil
2. Bake in the oven at 180C for about 30 minutes, or until tender
3. Brush the tomato ketchup onto the aubergine and layer with the spring onion, mushroom, mozzarella and top with the tomato slices
4. Season with salt and pepper and put back in the oven for 15 minutes, or until the cheese has melted

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