- 2cm disks of aubergine slices
- Tomato sauce or passata
- Grated Parmesan
- Toppings of your choice
- Fresh basil leaves
10 – 15 Minutes
- 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.