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Aubergine pizza
Recipe
In the spirit of embracing the essence of our new logo and a bit of seasonal cooking, this aubergine recipe – the first in a series of recipes based on the colours of our logo, aubergine, tangerine and mango – makes a great, quick and easy family meal. Contributed by Sue Pairaudeau, it has been a favourite for her and her family. In-season eating promotes a fresh and varied diet. Aubergine is in season in New Zealand in the spring and summer months, and is actually a fruit, containing lots of fine seeds. Aubergine is a great source of fibre and also contains vitamin B, vitamin K, potassium and folate. Silky and delicious, an aubergine half is surprisingly filling. This is our family’s basic recipe, but it is versatile – you can use whatever you have in the fridge for toppings … salami, crispy bacon, mushrooms, fresh basil, the options are endless.
Prep time: 15 minutes | Cook time: 25 minutes
INGREDIENTS
METHOD
1 x Aubergine
1) Preheat oven to 180 degrees celcius
5) Spread tomato paste over each aubergine half
2) Chop stalk end off aubergine and cut in half lengthways
6) Add toppings: olives, chopped garlic and feta. Add any other toppings you desire.
Olive oil Coconut oil 1 x small container of thick tomato paste 6-8 x Black olives (Kalamata are perfect) 5 x Garlic cloves 100 grams Feta cheese (Waimata traditional cuts easily without crumbling)
3) Drizzle coconut (or olive oil depending on your preference) in oven dish 4) Place aubergine halves in oven dish, flat-side up. Brush with olive oil, which will soak in immediately.
7) Place in oven and bake for 25 minutes. 8) Remove from oven and let stand for ten minutes before serving. 9) Enjoy! www.parent2parent.org.nz
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