Aubergine pizza


by: This Little Piggy Loves Food

A deliciously fresh homemade healthy pizza with tomato, cheese, aubergine and olives.

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Adjust your ingredient quantities here. Simply enter how many servings you need, and the ingredient quantity will update accordingly!

serves: 2-4

4 tbsp of olive oil

1 aubergine, sliced

3 small tomatoes, chopped into pieces

2 cloves of garlic, crushed

A pizza base

250g mozzarella cheese

1 tsp oregano

A few black olives

Salt and pepper

Nutrition Facts
Aubergine pizza

Servings Per Recipe: 2

Amount per Serving

Calories: 702

  • Total Fat: 36.8 g
  •     Saturated Fat: 7.2 g
  •     Trans Fat: 0.1 g
  • Cholesterol: 38 mg
  • Sodium: 1442.2 mg
  • Total Carbs: 46.4 g
  •     Dietary Fiber: 13.1 g
  •     Sugars: 11.6 g
  • Protein: 52.4 g

how is this calculated?

Download Nutrition Facts Widget Code

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aubergine-pizza-5784.jpg 1.  Preheat the oven according to the pizza base instructions. Ours was at 190 C.

2.  Chop the tomatoes and crush the garlic and heat over a medium heat in a frying pan with 2 tbsp of olive oil.

3.  Stir regularly, add the garlic and season well after about 10 minutes and then cook for a further 10 minutes.

4.  While the tomatoes are cooking, chop the aubergine and start cooking them until they are soft in another frying pan with 2 tbsp of olive oil over a medium heat.

5.  I didn't realise how powerful Pascal's cooker was and managed to burn quite a few - whoops! It's important to keep your eye on them as they can cook very quickly (it took about 7 minutes in total to cook all of ours).

6.  Put the aubergines on one side when cooked. By this time the tomato sauce should also be just about finished.

7.  If necessary put your pizza base in a baking tray and prick (this will depend on your packet instructions).

8.  Add the tomato sauce. It's ok to have leftovers - we had quite a bit which we will use for a pasta sauce. You don't want to overdo it and have the pizza too soggy.

9.  Add the aubergine.

10.  Then the mozzarella.

11.  Then the oregano and olives - you can be as generous as you like here!

12.  Finally bake in the oven according to the packet instructions - ours took 25 minutes.

13.  Rest on the side for 5 minutes and then tuck in and serve.

14.  We always have it with a nice crisp green salad and find the pizza can feed 4 people although there are other times when we devour the lot between the two of us! The pizza tastes so good and healthy with just the aubergine topping - it makes a change from my usual choice of 4 cheese with pepperoni or salami. A perfect quick and easy meal.

Cooks' note:

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