Aubergine Pizza Stacks
- 1 aubergine
- Mixed Herbs
- 3 cloves of garlic
- Handful of sliced olives
- Handful of sliced mushrooms
- Fresh basil
- Mozzarella Ball
A healthy alternative to takeaway pizza, guaranteed to get you out of an alcohol induced slump. Also not ‘too healthy’ – perfect to get rid of those hangover cravings.
Next cut the top and bottom of your aubergine, so you have a much more regular shape to work with. Cut the aubergine equally into pieces around 1/2 inch wide (Don’t make them too thin or they will go soggy)
From there, liberally salt your aubergine pieces and wrap in a clean dishcloth – this is too remove the moisture and improve the texture. Leave them for 30 minutes for the optimum amount of moisture to be removed.
Whilst waiting for the aubergines, dice some garlic. Then add the olive oil to a pan over a low heat (Do not brown the oil, just get it warm enough to add some flavour
Next add your passata and turn up the heat to reduce it to a less saucy consistency
Whilst waiting for the aubergine to dry up and the sauce to reduce, take this time to slice up your remaining ingredients and check nightclub Facebook pages for incriminating photographs.
Add the olives and mushrooms to the sauce to make it a little bit chunkier, how many you add is up to you and your consistency preferences.
Whilst you prepared the sauce, the salt will have worked it’s magic on the aubergines and they should have lost a lot of water – use the clean tea towel to blot off this water and rub off the salt.
Next, brush your aubergines with a mixture of olive oil and mixed herbs, then roast in the oven at 190° for 25 minutes (any longer and they will lose their shape)
Finally, but the fully prepared stacks under the grill to melt/brown the cheese on top – some water may come out at this stage, but that’s completely normal (since we’re dealing with a very wet vegetable afterall) Once the cheese is browned remove from the oven and serve as you want – you can either share them with your house-mates or devour the whole stack, I’d recommend garnishing with a few torn basil leaves as well just so you can pretend you’re a celebrity chef.