Aubergine Pizza

Name: Aubergine Pizza
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 2 Aubergines; 1 Onion; 1 TABLESPOON Olive oil; 1 TABLESPOON Sugar; 1 can(s) (425 ml) chunky tomatoes; 150 g cherry tomatoes; 2 Spring onions; 12 Artichoke Hearts; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 Stem(s) Basil; 35 g Parmesan cheese; 7-10 Tbsp coarse pepper; 7-10 Tbsp Olive oil; baking paper

AUTHOR
Kristopher Marks

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

2 Aubergines
1 Onion
1 TABLESPOON Olive oil
1 TABLESPOON Sugar
1 can(s) (425 ml) chunky tomatoes
150 g cherry tomatoes
2 Spring onions
12 Artichoke Hearts
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 Stem(s) Basil
35 g Parmesan cheese
7-10 Tbsp coarse pepper
7-10 Tbsp Olive oil
baking paper

Directions

1
Wash the aubergines, cut them lengthwise into slices of about 1 cm thick, so that 8 slices are formed. Peel and finely chop the onion. Heat the oil in a pan. Sauté the onion in it, sprinkle with sugar and let it caramelize.
2
Add the tomatoes and simmer for about 5 minutes. Wash and halve the cherry tomatoes. Wash and clean spring onions and cut into fine rings. Halve the artichokes.
3
Puree the tomato sauce with the chopping stick. Season with salt and pepper. Place the aubergines on a baking tray lined with baking paper. Spread the tomato sauce on the aubergines. Spread cherry tomatoes, spring onions and artichokes on top.
4
Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for about 10 minutes.
5
Wash the basil, shake dry and pluck the leaves from the stalks. Finely slice the cheese. Cover aubergine pizza with basil and cheese, sprinkle with coarse pepper. Drizzle with olive oil.