White eggplant pizzas as an appetizer or snack? The idea is tempting and the recipe is very easy.
White aubergines are not very common on fruit and vegetable counters and they are grown mainly in Emilia Romagna and Puglia. They are very different from other varieties of eggplant because they are completely devoid of anthocyanins, pigments that give the vegetables their color. Otherwise, the flavor and texture are very similar.
It is quite curious, but the first aubergines arrived in England from India, it was the end of the 18th century, were called eggplant precisely because they were white and with a shape and size similar to those of an egg.
Whether they are purple, black, or striped, long or round, eggplants are a real summer gift. A popular and versatile vegetable. Baked, fried, grilled or stewed aubergines fill our tables in an infinite variety of exquisite recipes.
Ingredients
- 2 White eggplants
- 500g Datterino tomatoes
- 2 Mozzarella cheese
- Fresh basil
- Extra virgin olive oil
- Salt
- Black pepper
Preparation
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First, wash and dry the aubergines and remove the stalk and cut them into slices about 1 and a half centimeters thick. Lay them on a baking tray, covered with parchment paper, and sprinkle them with a drizzle of oil.
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Wash and dry the cherry tomatoes and cut them into small pieces. Spread them on the aubergine slices and add a pinch of salt. Then add the diced mozzarella.
Season with another round of oil, ground pepper, and a basil leaf. Transfer to a preheated oven at 180 ° and cook for 25-30 minutes.
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Garnish with a few basil leaves and immediately serve the white aubergine pizzas.
Buon Appetito!
VARIANTS AND ADVICE
If you want, you can also make the same recipe with grilled white aubergine.
You can also use tomato sauce.
You can use black or purple aubergine for this recipe.