Tuesday, October 29, 2013

Eggplant/Aubergine Pizza

As part of the cooking course assignment I had to get into the nutritional information of "prepared eggplant". I assumed there would be a recipe too and had bought this big chinese eggplant from the grocery store. There was no assignment but I had some leftover pasta sauce and hence decided to put that together with the eggplants to clean out the fridge. I had seen a similar dish in a colleague's lunchbox and decided to have a go at it. It was yummy and gone in minutes.

I made the aubergine two ways this time. 2 slices as below and the remaining I pan fried with Indian spices after seeing this recipe on a friend's blog. Both were delicious.

This recipe boasts of meeting almost all of one's dietary fibre intake for a day while being low on the calorie intake.


Preparation Time : 10 minutes
Cooking time : 40 minutes

Ingredients (serves 1) :
  1. 1 large Aubergine/Eggplant
  2. 4-5 button mushrooms
  3. 1 small sized onion finely chopped
  4. 2 cloves of garlic crushed
  5. 4 tbsp chopped bell peppers - I did not use this as my pasta sauce was a roasted bell pepper sauce
  6. 1/4 cup pasta sauce/tomato sauce - I used Roasted Peppers Dolmio Pasta Sauce
  7. A handful of grated cheese
  8. Salt to taste
  9. Pepper
  10. Olive oil - a drizzle
How I made it :


  1. Preheat oven at 180 degree C.
  2. Slice the eggplants lengthwise with the slices being about a cm thick.
  3. Slice the button mushrooms and mix with onions, garlic, pasta sauce.
  4. Adjust salt and pepper.
  5. Spread atop eggplant slices.
  6. Sprinkle with cheese.
  7. Place eggplant slices in ovenproof plate/pan.
  8. Drizzle olive oil on top of slices.
  9. Bake the eggplant slices for 30 minutes.
  10. Serve hot