We’ve gone from aubergine haters to aubergine lovers in our house. Persistence pays off, and this recipe helped a lot too!
- 1 aubergine (makes 5/6 pizza slices)
- 1 cup of passata
- Handful of spinach or basil
- Punnet of cherry tomatoes
- 1 cup of grated cheese
- Olive oil
Optional toppings – sweetcorn, pepper, ham, pesto
- Chopping board and knife
- Baking tray
- Parchment paper
- Preheat your oven to 170c (180c if not fan assisted)
- Carefully slice your aubergine into 5mm thick slices and coat in a little olive oil (use your hands or a pastry brush to do this and make sure both sides of the slices are covered in oil)
- Place on a baking tray lined with parchment paper and pop in the oven for 15-20 minutes to soften
While they are cooking prepare your toppings. Tear/chop the spinach leaves into small pieces, slice the cherry tomatoes, grate the cheese and prepare any other toppings you fancy!
- Once the aubergine slices have softened allow them to cool a little before handling
Spread a tablespoon of passata over each one, layer spinach/basil over the top, then grated cheese and finally the cherry tomatoes
- Pop back in the oven and bake for another 10 minutes until the cheese has totally melted
- Allow to cool before eating (the cherry tomatoes are very hot straight out of the oven!)
- Serve as a snack or light dinner/lunch - they are delicious with a green salad!
Fun fact! Aubergines are rich in antioxidants, specifically one called nasunin which gives the skin its purple colour. This powerful antioxidant has been found to protect the fats in brain cell membranes. These membranes are crucial for protecting the cell, letting nutrients in, waste out and receiving instructions which tell the cells what to do!