• 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

    Serves: 2 pizzas
    Cooking Time: 40 mins

    Ingredients

    • 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

    Instructions

    1

    Preheat the oven to 180°C.

    2

    Place the aubergine on a tray, sprinkle with salt and leave to sweat for 10 minutes. Rinse well.

    3

    Place the aubergine back on a baking tray, drizzle with olive oil and grill until slightly brown.

    4

    Cover the pizza bases with tomato sauce and scatter with mozzarella.

    5

    Divide the tomatoes between the bases. Top with the aubergine and sprinkle with oregano.

    6

    Bake until the cheese has melted, about 30 minutes.

    7

    Slice the pizza. Top each piece with two basil leaves, sprinkle with Parmesan and serve immediately.

     

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