Main Course
Sam Linsell’s Baked Aubergine Pizza
Method
Lightly brush aubergine disks with olive oil, season to taste and grill on the Big Green Egg until just charred, but still firm.
Top with a thin layer of tomato sauce or passata, the cheeses and the toppings of your choice.
Place on a convEGGtor and gently bake at 180◦C for 10 – 15 minutes until the cheese starts bubbling.
Scatter fresh basil leaves over the Aubergine Pizza.
