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Aubergine pizza slices with mozzarella and basil

2
Total Time
30 min
Prep
10 min
Cook
20 min
Serves
4
Difficulty
Moderate
Using slices of aubergine as the base of these mini pizzas makes them very low in SmartPoints.

Ingredients

Aubergine

3 medium

Calorie controlled cooking spray

4 spray(s)

Onion(s)

1 small, finely chopped

Garlic

1 clove(s), crushed

Oregano, fresh

1 teaspoons, chopped

Tinned Tomatoes

1 can(s), large

Light Mozzarella

1 ball(s), roughly torn

Basil, fresh

6 leaf/leaves

Instructions

  1. Preheat the oven to 200°C, fan 180°C, gas mark 6. Put a wire rack on a baking sheet. Slice each aubergine into 8 rounds, about 1.5cm thick. Arrange the aubergine rounds on the wire rack and mist with cooking spray. Bake for 12-15 minutes until golden, turning over and misting with cooking spray again halfway through the cooking time.
  2. Meanwhile make the sauce. Mist a pan with cooking spray and cook the onion for 3-4 minutes, until it starts to soften. Add the garlic and cook for another minute. Stir in the oregano and chopped tomatoes, season, then simmer for 10 minutes until slightly reduced.
  3. Preheat the grill. When the aubergines are cooked, remove them from the oven and spread each one with the tomato sauce. Scatter over the mozzarella and top with the basil, reserving some of the leaves to garnish. Place under the grill for 2-3 minutes until the mozzarella is melted and golden. Garnish with the reserved basil leaves, then serve.

Notes

You can save time by making the sauce in advance – it will keep in the fridge for up to 4 days.

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