Aubergine Mock Pizzas

Aubergine Mock Pizzas

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Servings: 2
Calories: 237


  • 2 large round aubergines
  • 2 medium-sized tins tomatoes
  • 3 oz grated Parmesan cheese
  • 1 mozzarella cheese
  • oregano extra-virgin olive oil
  • butter salt and pepper


  • Preheat the oven to 400°F (200°C) mark 6. Oil two shallow baking sheets or trays.
  • Cut off both ends of the aubergines, rinse and dry. Cut into round, even slices about 1/4 in (7 mm) thick. Place these on the oiled trays, brush the exposed cut surfaces with olive oil and season with salt and freshly ground pepper.
  • Bake in the oven for 6 minutes.
  • Chop the tomatoes and drain off excess liquid. Take the trays of aubergine slices out of the oven and place a few pieces of tomato on top, sprinkle with a small pinch each of salt, pepper and dried oregano, some Parmesan and a tiny piece of butter and cover with a slice of mozzarella cheese.
  • The 'pizzas' can be prepared up to this point a few hours in advance if wished.
  • Return to the oven for 15 minutes, then serve piping hot while the mozzarella cheese is still very soft.
Calories: 237 kcal
Carbohydrates: 12 g
Protein: 19 g
Fat: 13g
Saturated Fat: 7 g
Cholesterol: 38 mg
Sodium: 660 mg
Potassium: 363 mg
Fiber: 2 g
Sugar: 4 g
Vitamin A: 1396 IU
Vitamin C: 17 mg
Calcium: 488 mg
Iron: 1 mg
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