“Although these aren’t quite mini pizzas (with aubergine slices for a base), they do look a bit like them and are ideal for parties or for a light meal, served with a green salad. Try and find a large round aubergine as this will give you ideal-sized slices. If you can only find the more common oval-shaped aubergines, you will probably need to use two. ”
1 large round purple aubergine , (approx. 500g/1lb 2oz)
2 tbsp extra virgin olive oil , plus extra for brushing and drizzling
1 garlic clove , smashed
300 g (10½oz) baby plum tomatoes , cut in half
2 tsp capers
15 pitted black olives
1 x 125g (4½oz) ball of mozzarella cheese , drained and roughly chopped
sea salt
10-12 basil leaves , to garnish
Tap For Method
The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets. For more information about how we calculate costs per serving read our FAQS
Cut the aubergine widthways into just under 1cm (½in.) thick slices, then prick all over with a fork and lightly brush both sides with a little olive oil.
Arrange the slices in a single layer on a large baking sheet lined with baking paper and bake in the oven for 10 minutes, turning the slices over halfway through for even cooking.
Meanwhile, heat the olive oil in a frying pan over a low heat and fry the garlic for a minute, then add the tomatoes, capers and olives with a little salt, turn up the heat to medium-high and stir-fry for about 5 minutes, until the tomatoes have softened but are not mushy. Discard the garlic.
Remove the aubergine slices from the oven and top each one with a little of the tomato sauce and mozzarella. Bake in the oven for 7–8 minutes, until the mozzarella has melted.
Remove from the oven and serve with a basil leaf on top of each.