There has been a big gap in posts since I first started my blog, however I just had to share these. Before we begin, I need to share my obsession with aubergine. I love aubergine grilled with a little seasoning and olive oil and am managing to find a way to eat it with every dinner. I almost have a breakdown when it isn’t in my local supermarket – and that is quite frequently! Also, on a Tuesday, I have to fend for myself food wise and need something quick, easy and satisfying to eat after an exercise class.
I am also currently on a low(er) carb push at the minute and am aiming for 150g a day. My Fitness Pal is really helpful for this and I have found that I’m making much more healthy food choices. I can’t completely cut a food group out though and even though I’m not shovelling down white pasta at the minute – though if I wanted to, I wouldn’t deny myself – I’m certainly making a few food swaps. I’m no longer having couscous or bulgar wheat at lunch time and am upping the amount of protein I eat as a result. We’ll see how it goes. I certainly feel healthy at the moment and am the only member of the department left who hasn’t had some kind of sickness.
I digress. So, tonight’s dinner had to be an easy one. I simply cut an aubergine into four lengthways and topped with sundried tomato paste and other goodies before baking in the oven on a medium-high temperature for 25 minutes. The aubergine held its shape well and made a perfectly good pizza base. I decided tonight to go with mozzarella, red onion, garlic and chilli flakes.
Aubergine is full of fibre and a good source of B vitamins, which are perfect for me at the moment to help fight the barrage of illnesses at work. The manganese will also be perfect in my quest to have nice hair and skin when I’m a bride in about 11 weeks time. I added to this veggie base with a nice hit of protein from the mozzarella and some red onion for a bit of crunch. I finished with garlic and dried crushed chilli flakes. A feta and olive rocket salad made the perfect accompaniment.
You will need – for two people:
1 aubergine, sliced in 4 lengthways
4 tsp of sundried tomato paste
1 garlic clove
1/4 red onion
1 ball mozzarella (about 125g)
sprinkle of chilli flakes
Assemble the aubergine pizzas and place in a pre-heated, medium hot oven for 25 minutes until the aubergine is soft and the cheese is melted and delicious.