Aubergine (Eggplant) and Potato Pizza
Ready In: 50 mins
Serves: 8
Ingredients
- 1 tablespoon cumin seed, lightly crushed
- 8 tablespoons olive oil
- 1 red chile, deseeded and chopped
- 1 large aubergine, sliced thinly
- 200 g new potatoes, thinly sliced
- 2 (175 g) pizza crust mix
- 200 ml sour cream
- 1⁄4 cup fresh coriander, chopped
- chili flakes, to serve
Directions
- Heat oven to 220C/425°F.
- Mix together the potato, aubergine, oil and chilli and leave to stand.
- make up the pizza bases according to the packet and roll into 2x23 cm circles.
- Place on baking trays and top with the potato mix. Leave to rise covered for 15 minutes.
- Bake for 20 mins until crisp and golden.
- Cut the pizzas into wedges and top with the sour cream, chilli flakes and coriander.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off