Aubergine (eggplant) Pizza: the minced meat version

  • Slice an aubergine into slices about 1cm thick. Long slices, round slices, whatever you want.
  • Sprinkle coarse salt over aubergine slices and let them sit for about 30min. The salt should draw some of the moisture out.
  • Pre-heat oven to 180deg celsius.
  • Lightly press slices with a paper towel, place slices in an oven dish or baking paper, sprinkle with a little olive oil.
  • Bake for about 30min (time depends on thickness of slices).
  • Smear a little tomato paste on each and cover with a thin layer of minced meat (ground beef).
  • Bake for 15min.
  • Take out and cover with spices (eg. salt, pepper, garlic, oregano), cheese and red peppers.
  • Bake for 5-10min, until cheese is melted and as crispy as you want it.

 

No, I’m obviously not a precise-recipe person. I generally just open the fridge and figure it out from there.

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Eggplant pizza! Yes, the red pepper slices rolled off a bit… I was impatient.

 

This recipe is thanks to a great friend who went out of her way to make me a keto-friendly dinner! How awesome is that. Supportive friends are absolute gold in a world where judgement can be quick and brutal.

And now I have found my new Friday-night food! I can also confirm that it tastes good cold the next morning, too. (Or maybe I was just really hungry…)

This recipe is a billion times easier, and cheaper, than making any of the low-carb pizza doughs. I love those, but I’m so excited about these that it’ll be a while before I make cauliflower or mozzarella dough again.

Eggplant ftw!

 

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