Aubergine (Eggplant) and Potato Pizza |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Is it a tart or is it a pizza? Anyhoo it has no cheese in and tastes great the next day too. Ingredients:
1 tablespoon cumin seed, lightly crushed |
8 tablespoons olive oil |
1 red chile, deseeded and chopped |
1 large aubergine, sliced thinly |
200 g new potatoes, thinly sliced |
2 (175 g) pizza crust mix |
200 ml sour cream |
1/4 cup fresh coriander, chopped |
chili flakes, to serve |
Directions:
1. Heat oven to 220C/425°F.
2. Mix together the potato, aubergine, oil and chilli and leave to stand.
3. make up the pizza bases according to the packet and roll into 2x23 cm circles.
4. Place on baking trays and top with the potato mix. Leave to rise covered for 15 minutes.
5. Bake for 20 mins until crisp and golden.
6. Cut the pizzas into wedges and top with the sour cream, chilli flakes and coriander.
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