Aubergine mini-pizzas

Name: Aubergine mini-pizzas
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 7-10 Tbsp a little + 2 tablespoons olive oil; 3 Aubergines; 1 Onion; 1 Garlic clove; 4-5 Stem(s) Oregano; 2 TABLESPOONS Tomato paste; 1 can(s) (212 ml) strained tomatoes; 7-10 Tbsp salt, pepper; 7-10 Tbsp Sugar; 300 g cherry tomatoes; 300 g grated mozzarella

AUTHOR
Melissa Olsen

DIFFICULTY
very easy

RATING

There is no dough involved here, because the eggplant slices are topped with sauce, tomatoes and mozzarella and gratinated.

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

7-10 Tbsp a little + 2 tablespoons olive oil
3 Aubergines
1 Onion
1 Garlic clove
4-5 Stem(s) Oregano
2 TABLESPOONS Tomato paste
1 can(s) (212 ml) strained tomatoes
7-10 Tbsp salt, pepper
7-10 Tbsp Sugar
300 g cherry tomatoes
300 g grated mozzarella

Directions

1
Preheat oven (electric cooker: 225 °C/circulating air: 200 °C/gas: see manufacturer). Coat a sheet with oil. Clean, wash and slice the aubergines. Place on a baking tray and bake for about 30 minutes.
2
Peel and chop onion and garlic. Wash and chop the oregano. Fry onion and garlic in 2 tbsp. hot oil. Sweat tomato paste with. Add strained tomatoes and oregano, bring to the boil. Season with salt, pepper and 1 tsp. sugar and boil down for about 10 minutes.
3
Wash the tomatoes and cut them into slices. After about 20 minutes baking time, cover aubergines with sauce, tomatoes and mozzarella, bake until done.