What's best in the world of Pizza? We believe nothing. But if lately it swells or weighs you down, why not satisfy the desire anyway but by reproducing mini ones vegetable pizzas? Such as? Taking one aubergine quite large and cutting it into slices, and seasoning it like a real pizza, but in miniature.
A tasty idea for a appetizer homemade, for an appetizer for one dinner with friends, for a really quick side dish, but also as a single dish, to be eaten even cold.
How to make? Below you will find the recipe step by step, while in our gallery some Advice to vary on the theme, using what you have in the pantry.
How to make pizzaiola aubergines
Ingredients
To prepare the eggplant pizzaiola for about 4 people you will need: 2 round aubergines, 200 g of cherry tomatoes, 500 g of coarse salt, 100 g of mozzarella, salt, black pepper, extra virgin olive oil and basil to taste.
Method
Start with the aubergines: wash them and cut them into slices about 0.5 cm thick. Put them for about half an hour in a colander in layers and between one layer and the other, sprinkle some coarse salt to help eliminate excess liquids. Meanwhile, wash the tomatoes, cut them into pieces and put them in a bowl with extra virgin olive oil, salt and pepper, to make them flavor. Now cut the mozzarella into small cubes. Take a baking sheet, line it with parchment paper and arrange the aubergine slices. Bake them as they are for 15 minutes at 180 ° C. After this time, remove them from the oven (without turning it off) and stuff the discs as if they were pizzas: a layer of cherry tomatoes, one of mozzarella, a little extra virgin olive oil and a leaf. of basil. Put the mini pizzas in the oven again and cook for 5 minutes. Remove from the oven and serve hot.
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