Eggplant pizza
This recipe comes from @klara_and_ida and was prepared with the help of the Original-Profi Collection®.
25 min
Total Time
15 min
Cooking Time
10 min
Preperation Time
Ingredients
| | For the eggplants |
| 1 | large eggplant, approx. 420g |
| 2 tbsp. | olive oil |
| salt | |
| | For the topping |
| 150g | diced tomatoes |
| 1 tsp. | dried oregano |
| 0.5 tsp. | thyme |
| 1 | pressed garlic clove |
| 1 tbsp. | olive oil |
| 2 | mushrooms |
| 50g | grated Parmesan |
| 50g | grated mozzarella or other cheese |
Instructions
Step 1 of 3:
Cut the aubergines into 0.5 - 1 cm thick slices and place them on a baking tray lined with baking paper. Brush with oil and sprinkle with salt. Bake the aubergines at 200° fan for 10 - 15 min. until they are lightly browned on the surface.
Step 2 of 3:
Meanwhile, place the tomatoes in the small stainless steel saucepan from the Original-Profi Collection®. Add all the ingredients except the mushrooms and the cheese to the sauce and heat gently. Let it simmer while the aubergines are baking. Clean the mushrooms and cut them into thin slices.
Step 3 of 3:
Spread the tomato sauce over the aubergine slices. Arrange the mushroom slices on top. Sprinkle with cheese. Grill the aubergine pizza at 200° top/bottom heat until the cheese is melted and browned. To Serve, sprinkle with extra oregano. and enjoy
