Eggplant pizza
This recipe comes from @klara_and_ida and was prepared using the Original Professional Collection®.
25 min
Total Time
15 min
Cooking Time
10 min
Preperation Time
Ingredients
| For the eggplants | |
| 1 | large aubergine approx. 420g |
| 2 tbsp | olive oil |
| Salt | |
| For the topping | |
| 150g | diced tomatoes |
| 1 tsp | dried oregano |
| 0.5 tsp | Thyme |
| 1 | pressed garlic clove |
| 1 tbsp | Olive oil |
| 2 | Mushrooms |
| 50g | grated Parmesan |
| 50g | grated mozzarella or other cheese |
Instructions
Step 1 of 3:
Cut eggplants into 0.5 - 1 cm thick slices and place on a baking sheet lined with parchment paper. Brush with oil and sprinkle with salt. Bake eggplants at 200°C convection for 10 - 15 minutes until they develop a light browning on the surface.
Step 2 of 3:
Meanwhile, add the tomatoes to the small stainless steel pot from the Original Profi Collection®. Add all ingredients except the mushrooms and cheese to the sauce and heat gently. Simmer while the eggplants are baking. Clean the mushrooms and slice them thinly.
Step 3 of 3:
Spread the tomato sauce over the eggplant slices. Arrange the mushroom slices on top. Sprinkle with cheese. Gratinate the eggplant pizza at 200°C conventional heat until the cheese is melted and browned. Sprinkle with extra oregano for serving. and enjoy
