Aubergine pizzas RECIPE

Aubergine pizza

Quick and easy to make, these healthy pizzas are perfect after-school dinners that are rich in antioxidants and taste delicious.

Prep 10 minutes Cook 30 minutes

Serves 5/6 pizza slices Allergens Dairy

Ingredients

Equipment you’ll need

Tasty tip

1 aubergine 1 cup of passata Handful of spinach or basil Punnet of cherry tomatoes 1 cup of grated cheese Olive oil

Chopping board and knife | Grater Baking tray | Parchment paper

You could also add extra toppings, such as sweetcorn, pepper, ham or pesto.

Recipe provided by Little Cooks Co, a monthly subscription-based recipe kit for kids.

Cooking Instructions

1

Preheat the oven to 180C/fan 170C

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Carefully slice the aubergine into 5mm thick slices and coat in a little olive oil (use your hands or a pastry brush to do this and make sure both sides of the slices are covered in oil)

Place on a baking tray lined with parchment paper and pop in the oven for 15-20 minutes to soften

While they are cooking, prepare your toppings. Tear/chop the spinach leaves into small pieces, slice the cherry tomatoes, grate the cheese and prepare any other toppings you fancy!

Once the aubergine slices have softened, allow them to cool a little before handling

Spread a tablespoon of passata over each one, layer spinach/basil over the top, then grated cheese and finally the cherry tomatoes

Pop back in the oven and bake for another 10 minutes until the cheese has totally melted

Allow to cool before eating (the cherry tomatoes are very hot straight out of the oven)

Serve as a snack or light dinner/lunch – they are delicious with a green salad