Feta, Olive and Veggie Bacon Aubergine Pizzas
Low-carb, completely gluten-free and delicious pizza slices that are perfect for summer...
Prep:
10
minutes
Cook:
30
minutes
TOtal:
40
minutes
Ingredients
- 1 large aubergine, cut lengthways (about 1cm thick)
- 390g chopped tomatoes
- 10 sun-dried tomatoes
- 2 garlic cloves, chopped
- 1 tsp dried organo
- 1 tsp dried basil
- 1 tsp dried rosemary
- 10 fresh basil leaves (plus extra)
- 50g feta cheese
- 10 pitted kalamata olives, sliced
- 50g pine nuts
- 1 packet of THIS isn't Bacon Lardons (or any other veggie bacon you prefer)
- 20g Pecorino Romano D.O.P cheese
- Extra Virgin Olive Oil
- Salt and Pepper
Instructions
- Preheat your oven to 200°C / 400°F / Gas Mark 6.
- Lay your aubergine slices on a baking tray, and drizzle with plenty of olive oil. Season with some salt and pepper and place the baking tray in the oven to cook for roughly 10-15 minutes, or until the aubergine slices have softened and slightly browned on top.
- In a blender or small food processor, place the chopped tomatoes, sun-dried tomatoes, chopped garlic cloves, dried basil, oregano and rosemary and fresh basil leaves, along with some salt and pepper in the jug and blend everything together until a smooth sauce has formed. Pour into a bowl and leave to the side.
- Cook the veggie bacon lardons according to the packet instructions.
- When the aubergine slices are ready, bring them out of the oven and spoon over the tomato sauce, spreading evenly over each piece of aubergine. (I find that it's good to be quite generous here, as you want these 'pizza slices' to be really saucy!!)
- Crumble over the feta cheese and then sprinkle over the pine nuts, veggie bacon lardons and sliced olives, and then place the baking tray back in the oven to cook for a further 10 minutes, or until the feta cheese and tomato sauce have started to caramelise on the top.
- Bring the aubergine slices out of the oven and sprinkle with the pecorino cheese, and serve immediately with some fresh basil leaves.
