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Mini Aubergine Pizzas
Ingredients
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2 tablespoons olive oil
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1 red onion, minced
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400 gram tin chopped tomatoes
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2 tablespoons tomato purée
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2 tablespoons Garlic Italian Seasoning
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6 mini pitta breads
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1 aubergine, sliced into thin discs
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175 gram (6 ounce) Cheddar cheese, grated
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rocket to garnish
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Instructions
- 1 Heat 1 tbs of the oil in a small saucepan and add the onion, stir fry until softened. Add the tomatoes, tomato purée and Perfect Shake Garlic Italian Herb & Spice Blend. Simmer gently for 10-15 minutes until the sauce has thickened.
- 2 Split the mini pitta breads in half and place under the grill, lightly toasting each side. Meanwhile add the remaining oil to a pan and fry each of the aubergine discs on both sides.
- 3 Spread the reduced tomato sauce thinly over each of the pittas, top with 1-2 aubergine slices, a little more of the tomato sauce and a little of the grated cheese. Place under the grill to melt and garnish with rocket before serving.
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