Do I have to salt the eggplant in advance to pull the moisture out?

The salts of the eggplant to pull out the moisture is recommended, but not necessary. It can help to make the eggplant less watery, but if you prefer a faster preparation, you can skip this step.

Can I make the AuberginePizza in advance?

It is best to serve the aubergine pizza immediately after preparation for the best taste and texture. However, it can be stored in the refrigerator and warmed before you serve it.

Aubergine pizza

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30min

•

Easy

Pizza in a greenhouse version. Do you want to get started with this aubergine pizza? Discover the full recipe here!

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Ingredients

What do you need?

Quantity: 4P

2 large aubergines
olive oil
24 tablespoons of tomato sauce
150 g ProVolone (in slices)
1 handful of cherry tomatoes
400 g young spinach
butter
1/2 bunch of basil
sea salt

Preparation method

How do you make this?

Preheat the oven to 190°C.

Wash the eggplants. Cut them lengthwise into strips of 1/2 cm thick (about 6 per eggplant).

Sprinkle the eggplants with salt and drizzle with olive oil.

Place the aubergines on a sheet of baking paper on a baking tray and place in the oven for 10 minutes.

Turn the eggplants over and return them to the oven for another 5 minutes.

Cut the provolone into pieces and the cherry tomatoes in half.

Fry the spinach in butter until it has wilted.

Remove the aubergines from the oven and remove the sea salt by rinsing them briefly and patting them dry. The salt has made the aubergines buttery soft, so its job is done.

Increase the oven temperature to 210°C.

Spoon the tomato sauce over the eggplants and top with the spinach, cherry tomatoes and provolone.

Place the eggplants in the oven until the provolone has melted.

Remove the eggplant pizzas from the oven and garnish with basil.

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