Ingredients

The following ingredients have 2 Servings
  • 2 medium eggplant
  • 2 oz sun-dried tomatoes
  • 1/2 cup cherry tomatoes in tomato sauce
  • 2 Tbsps olive oil
  • 1 garlic clove
  • 1/4 cup grated mozzarella cheese
  • handful of fresh basil
  • 1 tsp dried oregano

Instruction

  • Preheat the oven to 300 degrees.
  • Slice the eggplants into 0.5 inch thick pieces (on length), brush with a little oil, season with a pinch of sea salt and pepper and place on a baking sheet. Bake for 15-20 minutes, until tender.
  • Meanwhile place the dried tomatoes, olive oil, salt, garlic and tomato sauce (keep the cherry tomatoes separately from the sauce whole to top up the pizza) in a food processor. Pulse until you have a smooth paste, about 1 minute.
  • Once cooked through, spread some of the dried tomatoes paste on top of the eggplant slices, following with cherry tomatoes, mozzarella, basil leaves and a sprinkling of dried oregano.
  • Return the baking tray to the oven for a further 5 minutes, until the mozzarella is melty.