I Can’t Believe It’s Not Pizza!

This is a recipe I tried out a while ago but didn’t have time to blog about at that moment. It’s a little treat when you feel like having pizza, but could really use a carb-free option. And I’m sure you could vary what you put on your little pizzettes. So it’s actually a nifty little recipe. Julia Childs knew her stuff.

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Originally, I found it here: http://www.kalynskitchen.com/2012/08/recipe-for-julia-childs-eggplant-pizzas.html Aubergine “Pizza”

  • 1 aubergine, cut into 1,5-2 cm thick round slices
  • coarse sea salt to sweat the aubergine out
  • tomato sauce:
    • 1 onion, finely chopped (optional)
    • 2 cloves of garlic, crushed
    • olive oil, for sautéing
    • 1 tin of whole, peeled tomatoes
    • salt, black pepper, sugar and balsamic vinegar (to season the sauce)
  • dried oregano (or a mix of dried pizza seasoning)
  • olive oil, for drizzling
  • fresh basil, chopped
  • grated cheese (mozzarella maybe)

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Slice you aubergine into thick slices and sprinkle them with sea salt and leave them to sweat it out for 30 minutes. (Pablo and Salvador are excited about this recipe, although Salvador has his doubts.) IMG_4430

In the meantime, cook your tomato sauce. Sauté finely chopped onion (optional) and crushed garlic in some olive oil.

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Add tinned tomatoes and stir the tomatoes into smaller bits.

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Let it simmer a few minutes, then add a bit of salt, black pepper, a splash of balsamic vinegar and some sugar to balance it out. You can basically do the sort of tomato sauce you’d normally do for a pizza or a pasta dish. Just remember to cook it after you season it, allowing it to really reduce. You don’t want to soak your aubergines in the oven.

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Heat your oven to about 190 degrees Celsius. Once the aubergines have had a good cry, use some kitchen paper to draw out the excess moisture and wipe away excess salt.

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Place them on your baking tray or what-not and lightly brush some olive oil on them. Then sprinkle dried pizza herbs over the slices.

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Pop them in the oven for 25 minutes. Don’t let them get too soft. Here’s where you’ll find that you can cut your slices pretty thick. Too thin, and they won’t work.

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After the aubergines have roasted 25 minutes, take them out and spread some tomato sauce over the slices. Then sprinkle some chopped basil on them.

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And finally, add plenty of grated cheese on top.

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Get the grill part of your oven on, and place the aubergine pizzas on the baking tray close to the grill. Keep an eye on them so you can get them out as soon as they’ve turned a nice, roasted brown. Or however you like them.

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