In-season aubergines are wonderfully complemented by Parmesan.
TO DRINK: Go for Lourens River Valley 2001: its mineral core matches perfectly with the saltiness of the aubergines and Parmesan
Aubergine parmigiana pizza
- 1 large aubergine, thinly sliced
- salt, to taste
- 20ml olive oil
- 2 pizza bases
- 300ml tomato sauce (recipe opposite)
- 300g mozzarella, grated
- 20 cherry tomatoes, halved
- oregano, stalks discarded, to garnish
- 16 basil leaves
- 130ml Parmesan, freshly grated
Preheat the oven to 180°C.
Place the aubergine on a tray, sprinkle with salt and leave to sweat for 10 minutes. Rinse well.
Place the aubergine back on a baking tray, drizzle with olive oil and grill until slightly brown.
Cover the pizza bases with tomato sauce and scatter with mozzarella.
Divide the tomatoes between the bases. Top with the aubergine and sprinkle with oregano.
Bake until the cheese has melted, about 30 minutes.
Slice the pizza. Top each piece with two basil leaves, sprinkle with Parmesan and serve immediately.