Mini aubergine pizzas

Delicious, full of flavour and easy to make. Have you ever tried little vegetable pizzas? Give them a go: tasty and light.

INGREDIENTS FOR 2 PEOPLE

1 LARGE AUBERGINE

2 TOMATOES

PIZZA MOZZARELLA OR SCAMORZA

ANCHOVY FILLETS

EXTRA VIRGIN OLIVE OIL

GRATED GRANA CHEESE

SALT

PEPPER

BASIL OR OREGANO

I washed the aubergine and cut it into 1 cm slices. I put them in a colander, alternating with a little coarse salt, covered with a plate and placed a weight on top. I left them for half an hour to release their liquid, then rinsed.

I arrange them on a chopping board covered with baking parchment and blot them thoroughly dry.

I line a baking tray with parchment, lightly oil it, arrange the aubergines in a single layer and score with a knife.

I add salt and oil and bake at 180°C for 20 minutes.

Meanwhile I finely dice the tomatoes and let them drain to remove their liquid, then season with a little salt and a drizzle of oil. I prepare the mozzarella and drain the anchovies.

I remove the aubergines from the oven.

I distribute the diced tomatoes over them.

I add the mozzarella.

I add an anchovy fillet and, if you like, basil or oregano, then grated Grana cheese and a drizzle of oil.

I bake for 10 minutes at 180°C.

You can decorate with a fresh basil leaf.