| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
4 servings
|
Ingredients
- 8 aubergines (eggplants) medium-sized
- 1/2 cup olive oil Greek extra virgin
- 1 tablespoon salt
- 1/2 tablespoon ground black pepper
- 4 tomatoes ripe
- 3 tablespoons Kalamata olives sliced
- 1 cup basil leaves thinly sliced
Ingredients
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|
Instructions
- Preheat oven to 220°C or 428°F.
- Line a large baking sheet with parchment paper and brush it with some olive oil.
- Clean the aubergines/eggplants and wipe dry with a paper towel. Trim the stems off from them. Slice them lengthwise 1 cm or 1/2 inch thick.
- Place the slices on the baking sheet. Score the slices shallow slashes using the tip of the knife and they will act like a sponge. Drizzle olive oil over them. Season with salt and pepper and bake for 10'.
- Clean the tomatoes. Seed and dice them into cubes.
- After 10' take the aubergines/eggplants out of the oven. Layer with the tomatoes and olives and bake again for 10'.
- Garnish with fresh basil leaves thinly sliced. Βon appétit!
Recipe Notes
Wine and Food Pairing
For the optimum eating experience, pair the aubergine pizzas with a fruit-driven rosé wine with a dry finish. Aubergine (Eggplant) recipes call for a rosé wine with a rich fragrance.
Gluten-free
Mini aubergine/eggplant pizzas are gluten-free! If you're on a gluten-free diet, do miss out on life's simple pleasures, the summery aubergine pizzas.
Aubergine (Eggplant) Pizzas