Healthy diet
Baked aubergine mini pizzas
Ingredients
- 3 large aubergines (round or oval)
- 500 g tomato sauce
- 400 g mozzarella
- 60 g grated Parmesan
- 2 tablespoons extra-virgin olive oil
- salt and oregano, to taste
- 1 bunch of fresh basil
Method
- Cut the aubergines into thick slices. If they are very bitter, sprinkle with coarse salt and leave in a colander for 30 minutes. Then, rinse and dry thoroughly.
- Line two large baking trays with baking paper. Arrange the slices on the trays without overlapping them. Score the flesh lightly in a cross-hatch pattern, brush with a drizzle of oil and add a pinch of salt if they were not previously sprinkled with coarse salt. Bake in a preheated static oven at 200°C for about 15 minutes until tender.
- While the aubergines are cooking, mix the tomato sauce with oil, salt and oregano in a bowl. Cut the mozzarella into very small cubes. Once the aubergines are out of the oven, spread a generous spoonful of tomato sauce over each slice, followed by the mozzarella and a sprinkling of Parmesan.
- Return them to the oven for a further 5 minutes (you can use the fan or grill setting) until the mozzarella has melted and turned golden brown.
- Remove from the oven and finish with fresh basil leaves. They are delicious served either hot or warm.
THE DIETITIAN'S NOTE
From a nutritional point of view, aubergine mini-pizzas make an excellent main course as they combine the fibre from the vegetables with the protein from dairy products. Aubergines tend to absorb a lot of oil, but baking them in the oven, rather than frying them, allows you to control the fat content. To make this a perfectly balanced meal, serve the mini-pizzas with a slice of wholemeal bread and a portion of fresh, seasonal vegetables.
Recipe details
Preparation
45
minutes
Portions
6
people
Published on:
14.05.2026