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For a healthy and interesting take on an old favourite, try this eggplant and sweet potato pizza.
20 July 2016
•1 min read
Nothing beats using your own fresh produce or materials around the house. If you’re missing a thing or two, tick the items you need to add to your shopping list.
2 baby eggplants, wide grate lengthways
2 small (400 g) sweet potatoes, peeled, wide grate lengthways
1 red onion, sliced in thin rounds
1 tablespoon rice bran oil
Rice bran oil, for brushing
1 garlic clove, crushed
2 Lebanese wholemeal flatbreads, large
100 g (4 balls) bocconcini cheese crumbled
8 basil leaves, torn
Preheat oven to 180°C (350°F) fan-forced.
Spread eggplant, sweet potato and red onion over 2 baking trays. Toss with oil and season with salt. Cook for 15 minutes.
Mix oil and garlic in a bowl and then brush over the flatbreads.
When eggplant and sweet potato has cooked, remove from oven and turn heat up to 200°C (400°F). Spread vegetables over the 2 flatbreads.
Crumble bocconcini over the vegetables and scatter basil leaves over the top.
Cook pizzas for 10 minutes and serve.
Recipe from My Secret Ingredient by Emily Rose Brott.
Emily Rose Brott is the author of the child-friendly, healthy baking cookbooks Have Your Cake and Healthy Home Cooking For Kids.
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