Aubergine mini pizzas

Name: Aubergine mini pizzas
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 Onion; 1 Garlic clove; 4-5 Stem(s) Oregano; 2 TABLESPOONS Olive oil; 2 TABLESPOONS Tomato paste; 1/2 can(s) (400 g each) chunky tomatoes; 7-10 Tbsp Salt; 7-10 Tbsp Pepper from the mill; 1/2-1 TEASPOON Sugar; 150 g cherry tomatoes; 2 Aubergines (approx. 275 g each); 125 g Mozzarella cheese; baking paper

AUTHOR
Isreal Robertson

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 Onion
1 Garlic clove
4-5 Stem(s) Oregano
2 TABLESPOONS Olive oil
2 TABLESPOONS Tomato paste
1/2 can(s) (400 g each) chunky tomatoes
7-10 Tbsp Salt
7-10 Tbsp Pepper from the mill
1/2-1 TEASPOON Sugar
150 g cherry tomatoes
2 Aubergines (approx. 275 g each)
125 g Mozzarella cheese
baking paper

Directions

1
Peel and finely chop the onion. Peel garlic and chop finely. Wash oregano, shake dry and chop coarsely except for a few leaves for garnishing. Heat the oil in a pot. Sauté onion and garlic in it until translucent.
2
Add tomato paste and sweat briefly. Add the chopped tomatoes and chopped oregano. Season with salt, pepper and sugar. Simmer for about 10 minutes, stirring occasionally.
3
In the meantime wash the tomatoes, grate them dry and cut them into slices. Clean and wash the aubergines, cut them into approx. 0.5 cm thick slices and place them on a baking tray lined with baking paper. Drain the mozzarella and pluck.
4
Season the sauce to taste with salt and pepper and spread on the aubergines. Place the tomatoes on top. Add the mozzarella and bake in the preheated oven (electric cooker: 250 °C/ convection oven: 200 °C/ gas: see manufacturer) for about 10 minutes.
5
Remove and garnish with oregano.