Mini Aubergine Pizzas
Aubergines make a great base for burgers and pizzas as they are firm, but still tender when cooked.
- Makes : 4 |
- Difficulty: easy
- Prep Time : 15 mins |
- Cook Time : 25 mins
olive oil, for drizzling
100 g butter, softened
¼ C (60 ml) banting-approved mayo / full fat cream cheese
2 spring onions, finely chopped
1 Tbsp (15 ml) garlic, finely chopped
½ C (125 ml) marinated artichoke hearts, chopped
150 g chorizo, thinly sliced
160 g cheddar cheese, grated
Cut each aubergine into 4 thick slices so that you end up with 8 mini ‘pizza’ bases. Heat a griddle pan over high heat. Griddle each slice on both sides for about 1 minute until lightly charred.
Preheat the oven to 200 °C.
Place the griddled aubergine slices onto a baking tray, drizzle generously with olive oil and bake for 15 minutes.
For the pizza topping, combine the mayo/cream cheese, spring onions, garlic, artichokes, chorizo and cheese together and spread some of the mixture onto each aubergine slice. Bake for 5 minutes until bubbling and melted. Remove from the oven, top with fresh basil leaves and serve.
TIP: You can replace the chorizo with smoked chicken, cubed ham, cooked pancetta, diced bacon or chopped salami.