Aubergine Pizzettes

📝 Ingredients

• 1 large aubergine (about 350 g)
• 2 tsp olive oil
• 150 g tinned chopped tomatoes
• 1 garlic clove
• 1 tsp dried oregano (½ tsp for the sauce, ½ tsp for the topping)
• 1 ball of mozzarella (125 g drained)
• Salt, black pepper

🍴 Utensils

• Air fryer
• Small saucepan
• Pastry brush
• Chopping board and knife

📖 Steps

1. Wash the aubergine, trim the ends and cut it into 8 even rounds, 1.5 cm thick: any thinner and they'll sag under the topping. Brush both sides with olive oil, then season lightly with salt.
2. Preheat the air fryer for 3 min at 200 °C. Arrange the rounds in a single layer in the basket (in two batches if needed) and cook for 10 to 12 min, turning halfway, until the flesh is tender when pierced and lightly golden.
3. Meanwhile, tip the chopped tomatoes into a small saucepan with the chopped garlic, half the oregano, salt and pepper. Simmer to reduce for 5 to 6 min over a medium heat, stirring, until you have a thick sauce that no longer runs off the spoon.
4. Drain the mozzarella, pat it dry with kitchen paper, then cut it into 8 thin slices. Drying it well is essential: mozzarella that's too wet releases water and makes the pizzettes soggy.
5. Spread 1 good spoonful of tomato sauce over each pre-cooked aubergine round, stopping short of the edge, then top with a slice of mozzarella and sprinkle with the rest of the oregano.
6. Put the pizzettes back in the basket without overlapping and cook for 4 min at 180 °C, until the cheese is melted, stringy and starting to brown in places. In the oven: 20 min at 220 °C for the aubergine on its own, then 6 min once topped.
7. Leave to cool for 2 min before eating: melted mozzarella is scalding and the rounds hold together better. Add a twist of black pepper just before serving, 4 pizzettes per person.