This Is Exactly How To Make “No Carb” Aubergine Mini Pizzas
Pizza, minus the carbs…
This recipe – extracted from Your Best Life: Quick & Healthy Family Fare by Dr Michael Mol of Hello Doctor and John Berry of Kauai Health Foods – which uses aubergines as a base instead of wheat, is a great alternative to pizza, especially for Banting lovers.
Why it’s good for you
Aubergines are packed with antioxidants, especially nasunin, which is found in their skin. A potent free-radical scavenger, nasunin has been shown to protect the lipids (fats) in brain cell membranes. The lipid layer is crucial for allowing nutrients in, waste out and receiving instructions from messenger molecules that tell cells what to do. What’s more, aubergines are high in fibre and low in fat – important for managing weight and blood-sugar control.
What You Need
2 tbsp olive oil (for the grilled eggplant versions)
200g rosa tomatoes, quartered
2 tbsp basil pesto
¼ onion, very thinly sliced
300g mozzarella cheese, grated
150g good-quality chorizo sausage, sliced
Freshly ground salt and black pepper to taste
1/ Remove the top and slice the eggplant lengthwise, just under 1cm thick. Drizzle both sides with olive oil and grill over a braai until lightly browned on both sides – this gives a nice smoky flavour. Alternatively, you can cook the aubergines in a griddle pan over high heat or in the oven at 200°C for 15 to 20 minutes.
2/ Quarter or chop the tomatoes and combine in a small bowl with the basil pesto. Season and mix.
3/ Lay the cooked or grilled eggplant on the counter and add a little of the tomato mixture to each slice, followed by a few onions, the grated cheese and the sliced chorizo.
4/ Place the eggplant onto a sheet pan and finish in the oven until the cheese is golden brown, about 7 minutes.