2 Meal Day by Lowery Max

Author:Lowery, Max
Language: eng
Format: epub
Publisher: Octopus
Published: 2019-02-15T00:00:00+00:00

AUBERGINE MINI PIZZAS

I absolutely love pizza, but unfortunately it isn’t the sort of food you should eat regularly. These aubergine pizzas, however, satisfy the craving with none of the guilt or potential side effects of eating pizza. They are also gluten-free, meat-free and low-carb, so are a great option for anyone who is avoiding these foods.

SERVES: 2

PREP: 30 MINUTES

COOKING: 25 MINUTES

2 tablespoons olive oil

1 large aubergine, cut into 2cm slices, salted for 30 minutes then dried

1 teaspoon dried Italian seasoning

a handful of basil leaves, chopped

100g freshly grated Parmesan cheese

250g good-quality mozzarella, cut into thick slices

FOR THE SAUCE

2–3 tablespoons extra virgin olive oil

3 large garlic cloves, very finely chopped

400g can chopped tomatoes

1 teaspoon dried Italian seasoning

1 teaspoon dried oregano

Preheat the oven to 190°C/gas mark 5.

Start by making the sauce. Heat the oil in a deep frying pan over a medium heat and sauté the garlic until it becomes fragrant; don’t let it brown. Add the tomatoes, Italian seasoning and oregano and simmer until thickened, breaking up the tomatoes as they cook. Add a little water if the sauce gets too thick.

Line a roasting tray with foil. Grease it with a little oil, then lay the aubergine slices on top. Brush the slices with a little more oil and sprinkle with the Italian seasoning. Roast for about 25 minutes.

Remove the aubergine from the oven and layer the sauce, basil, Parmesan and mozzarella on top. Return to the oven and cook for 2–3 minutes until the cheese has melted. Serve immediately.

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