Aubergine a'la pizza: A lighter, vegetarian twist on a classic dish

Aubergine a'la pizza is a healthy and tasty alternative to traditional pizza. You don’t have to wait for the dough to rise; the dish is lighter than usual. Not only vegetarians but also meat lovers will be delighted.

I don't know a person who doesn't like pizza. However, I know many people who rarely reach for aubergines daily. It's high time we change that because these vegetables deserve attention. The easiest way is to do it the Italian way—it’s not without reason that it's one of the most beloved cuisines.

This recipe combines aubergine with pizza tomato sauce, cherry tomatoes, and mozzarella. It's a vegetarian idea for a warm dinner or a light lunch worth having on hand. You can modify this recipe by adding high-quality salami, but I recommend testing the vegetarian version—it tastes fantastic.

Ingredients:

• 1 large aubergine,
• 4 tablespoons olive oil,
• 1 teaspoon salt,
• 4 tablespoons pizza sauce,
• 4 cherry tomatoes,
• 30 grams black olives,
• 60 grams shredded mozzarella.

Instructions:

Step 1. Cut the aubergine into two halves and score the flesh in a crosshatch pattern. Drizzle with olive oil and salt and place on a baking tray. Please place it in an oven preheated to 200°C and bake for 20 minutes.

Step 2. In the meantime, cut the cherry tomatoes in half.

Step 3. Remove the baked aubergine from the oven and mash the flesh with a fork.

Step 4. Spread the aubergine with tomato sauce, add cherry tomatoes and olives, and sprinkle everything with shredded cheese. Return it to the oven for another 5 minutes, also at 200°C.

Step 5. Aubergine a'la pizza is now ready to charm you with its taste. It tastes best warm. Enjoy!