Eggplant ‘Pizza’: Slice eggplant into pieces about 1-inch (2.5cm) thick. Brush with olive oil, sprinkle with salt and bake for 15 to 20 minutes in a preheated 200 deg C oven. Remove from oven and spread passata or pizza sauce over them, then top with a slice of parmesan or Gouda cheese, spinach or basil, sliced cherry tomatoes, and chilli flakes. Pop under a grill or back into the oven for a minute.
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