I remembered a pinterest page I had seen about courgette pizzas and had wanted to try them out. We didn't have any courgettes to hand but I had bought some absolutely beautiful aubergines (or eggplants).
First, slice the aubergine length ways so the slices are a couple of millimeters in depth. As aubergines take a little longer to cook than courgettes I griddled (a frying pan would be fine too) them with a little olive oil until they were softer. Then they can be put on a baking tray and topped with tomato purée and vegetables. I chose to keep it quite simple with cherry tomatoes and mushrooms but may branch out a bit more next time! I didn't add any vegan cheese but I'm sure that would be nice too. At the moment I am keeping things as un-processed as possible but may try some homemade cheese soon. Once the pizzas are topped they can be put in the oven. It takes hardly any time at all to cook. Probably around 5 or 10 minutes in an oven at 180 degrees celcius depending on the thickness of your pizzas so keep checking to avoid burning.
Once they come out they should look something like this:
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| Fresh from the oven |
For Little Miss I cut these into more manageable slices but kept them this size for me and Mr L. I don't really need to tell you to let them cool down before giving them to babies but feel I should write it somewhere!
As you can see they went down a treat:
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| YUM! |
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| Passing the food inspection |
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| It always ends up in the eyebrows |
I LOVE aubergine but these would be equally great on courgettes I'm sure. They make a great quick and healthy meal!
Enjoy, Jules XOXO
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