Aubergine Pizza
Aubergine pizza is the clever low-carb answer to a classic slice: instead of a yeast dough, juicy planks of aubergine become the base and carry the tomato sauce, cheese and all your favourite toppings. The result is wonderfully aromatic, light and still genuinely satisfying. Whether you reach for tuna, feta or salami, this is the perfect chance to get creative with whatever's in the fridge.
Ingredients
- 2-3 aubergines
- 3-5 tomatoes (fresh or chopped tinned), or 1 tin of chopped tomatoes
- 1 onion
- 4 tbsp olive oil
- to taste salt, pepper, chilli flakes, garlic, herbs
- to taste grated cheese, for topping
- toppings of your choice, e.g. prawns, scallops, smoked turkey breast, salami, tuna, feta, onions, soya mince (soak first) or ham
The ingredient amounts above scale with your choice. The value per serving stays the same, while the total in the pot grows with the number of servings.
All nutrition values side by side
| Nutrient | per serving (estimate) | Total for 2 Servings |
|---|---|---|
| Calories | 280 kcal | 560 kcal |
| Carbohydrates | 16 g | 32 g |
| Protein | 9 g | 18 g |
| Fat | 18 g | 36 g |
| Fibre | 7 g | 14 g |
| of which sugar | 10 g | 20 g |
How this is calculated
Target amount = ingredient amount × target servings ÷ base servings. The result is then rounded for kitchen use: from 100 g or ml to the nearest 5, between 1 and 99 to the nearest 1, pieces and spoons to half units, amounts below one unit to quarters, thirds or halves. Teaspoons and tablespoons also go down to an eighth, kilograms and litres stay finer.
Total = value per serving × target servings. The value per serving is unchanged, because ingredient amount and serving count change by the same factor.
Sources
- Regulation (EU) No 1169/2011 (FIC), Art. 32 and 33: nutrition values per 100 g or 100 ml, additionally allowed per portion.
- European Commission, Guidance document for competent authorities for the control of compliance with EU food law, setting of tolerances for nutrient values declared on a label, December 2012.
Nutrition values are estimates from the recipe record, not laboratory results. Even for checked labels the EU sets tolerances: for fat, protein and carbohydrates 20 percent in the range of 10 to 40 g per 100 g, and 2 g per 100 g below that. Home cooking varies more, because variety, size and cooking loss of the ingredients differ. Kitchen rounding also shifts the total slightly against the plain rule of three. Anyone who has to keep amounts exact for medical reasons, for example during a nutrition therapy prescribed by a doctor, should discuss them with a doctor or a registered dietitian. Your serving count is calculated in your browser only, it is neither stored nor transmitted.
Instructions
- Preheat the oven to 180C (fan).
- Peel the aubergines and cut each one lengthways into three pieces. Arrange the slices side by side on a baking tray.
- Spread any raw toppings that need to cook through (such as prawns or soya mince) evenly over the aubergine slices.
- Roughly chop the tomatoes and onion, then blitz them with all the seasonings and the olive oil in a blender or with a stick blender until you have a smooth sauce. If you don't have a blender to hand, simply use chopped tinned tomatoes.
- Pour the tomato sauce evenly over the aubergines. Slide the tray into the preheated oven and cook the pizzas for 20 minutes.
- After 20 minutes, add the remaining toppings that only need warming through, such as tuna, feta, salami or turkey breast. Then scatter over a generous layer of grated cheese.
- After a further 5 minutes, switch off the oven. Leave the pizzas inside for a few more minutes until the cheese has fully melted, then take them out and serve.
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Nutrition facts per serving (estimate)
| Calories | 280 kcal |
|---|---|
| Carbohydrates | 16 g |
| Protein | 9 g |
| Fat | 18 g |
| Fibre | 7 g |
| of which sugar | 10 g |
Frequently asked questions
Do I need to salt the aubergines first?
The original recipe doesn't call for it. But you can salt the slices briefly and let them sit to draw out some water if you prefer a firmer base.
Which toppings work best on aubergine pizza?
Tuna, feta, salami and turkey breast all work really well. Raw meat or soya mince should go on from the very start so it cooks through.
Is aubergine pizza really low-carb?
Aubergines contain far fewer carbohydrates than a classic pizza dough, making them a great choice if you're keeping carbs lower.
Can I prepare aubergine pizza ahead of time?
You can blitz the tomato sauce in advance and keep it in the fridge. The aubergines are best cooked fresh.
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