Aubergine hand pizzas - Pizzette di melanzane - Mini pizze od patlidžana

Recept sudjeluje na kontekstu  "ajme, koliko nas je!" domaćica Jelena s bloga JelinaJela:


In these last years I’ve discovered plenty of new varieties of aubergines that I didn’t know before. In the market you can usually find the same old dark violet and oblong fruits, more or less puffed up. Last year I’ve tried the “pearl aubergines”, very long and thin light violet fruits that are perfect condiment for a pasta together with cherry tomatoes and black olives. This year I’ve cooked light violet striated puffy aubergines with a bright white pulp and less seeds inside. What I like most of aubergines is their slightly bitter flavour, therefor I never peal aubergines and I never let them lose the water before cooking them. This procedure is usually recommended in all recipes: peal the aubergines, cut them, put some salt on them and leave them to rest for some time in a colander.
It was so hot this last July and August, I almost didn’t have a willpower at all to turn on the oven, but it’s better to cook something in the oven then to stay near to the heat of the burner. Luckily the aubergines can be cooked in the oven and it was easy to make a decision what to prepare with them.
If you like Italian food and you like aubergines as much as I like them, you will love this trat for sure. This is not a complicated stuff, you just need to assemble all ingredients into small pizzas and bake them in the oven until the cheese get melted and golden brown. It is similar to another tasty Italian dish, the wel-known Parmigiana, but much easier and quicker to prepare.
The result is a “hand-pizza in one bite”. It is still aubergine season here in Italy and nice ripe aubergines can be found in the market. I think I will have to repeat these pizzas one of these days for dinner.

Buon appetito!


for 2 servings you will need:
4 aubergines
olive oil
dry oregano
tomato sauce
mozzarella cheese (cut into small peaces)

Cover your baking tray with the baking paper. Cut aubergines into slices 1cm thick. Drizzle the baking paper with some olive oil and place aubergines into the baking tray. Put little salt on top of each aubergine. Bake in the oven for about 20 minutes at 180°C. Turn slices of aubergines few times. Don’t overbake the vegetables. 
Allow the vegetables to cool down a bit, put some tomato sauce and mozzarella chesse on top of each aubergine. Sprinkle with dry oregano and bake at 180°C until the cheese get melted and golden brown.
Serve until hot.

La ricetta in italiano

per 2 porzioni servirà:
4 melanzane
olio di oliva
origano essiccato
salsa di pomodoro
mozzarella (tagliata a pezzetti)

Coprire la teglia con la carta da forno. Tagliare le melanzane a fette spesse 1 cm. Oliare leggermente la carta da forno e sistemare le fette di melanzane nella teglia. Salare leggermente ogni melanzana. Infornare per circa 20 minuti a 180°C. Rigirare più volte le fette di melanzane. Non bisogna cuocere troppo la verdura. 
Far raffreddare leggermente la verdura e su ogni melanzana mettere poca salsa di pomodoro e la mozzarella. Cospargere la superfcie di ogni pizzetta con dell’origano essiccato e infornare a 180°C fino a quando il formaggio si sarà sciolto e diventato dorato.
Servire caldo.

Recept na Hrvatskom 

za 2 porcije je potrebno:
4 patlidžana
maslinovo ulje
suhi mažuran (origano)
salsa od rajčice
mozzarella (narezana na komadiće)

Staviti papir za pečenje na pleh. Narezati patlidžane na šnite debele 1 cm. Lagano nauljiti papir za pečenje i poslagati šnite patlidžana po plehu. Lagano posoliti svaku šnitu patlidžana. Peći 20 minuta na 180°C. Nekoliko puta okrenuti šnite patlidžana dok se peku. Ne treba previše peći povrće. 
Malo ohladiti povrće i na svaku šnitu patlidžana staviti malo salse od rajčice i komadiće mozzarelle. Posuti pizze suhim mažuranom i peći na 180°C da se sir otopi i da postane zlatno smeđe boje.
Poslužiti toplo.

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