Ingredients for 2 people
- 350 g Aubergine
- 100 g Tomato passata
- 80 g mozzarella
- 20 small basil leaves
- Handful sea salt flakes
- 2 tbsp extra virgin olive oil + 1 tsp
- Salt and pepper to taste
- 2 tbsp De Nigris Recipe Platinum Label Balsamic Vinegar
For the recipe
Wash the aubergines and slice them into discs about 1cm thick. Place discs in a colander and sprinkle them with salt flakes. Leave for 20 minutes and then pat them dry with kitchen paper, to remove salt and moisture.
Preheat the oven to 190 degrees C. Place aubergine discs on a lined oven tray, drizzle with olive oil, and season with salt and pepper, then roast in the oven for 20 minutes.
In the meantime, dice the mozzarella and mix the tomato passata with the olive oil and the salt. (You can also add finely chopped fresh tomato to the passata, for more texture and flavour)
Remove the cooked aubergine discs from the oven and top with the tomato passata and diced mozzarella, then place them back in the oven and continue cooking until the mozzarella is melted. (Approx. 7 minutes).
Finish your mini pizzas with a drizzle of De Nigris Recipe Platinum Label Balsamic Vinegar and garnish with basil leaves.