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