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    Eggplant and sweet potato pizza recipe

    For a healthy and interesting take on an old favourite, try this eggplant and sweet potato pizza.

    Serves: 2


    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


    1. Preheat oven to 180°C (350°F) fan-forced.

    2. Spread eggplant, sweet potato and red onion over 2 baking trays. Toss with oil and season with salt. Cook for 15 minutes.

    3. Mix oil and garlic in a bowl and then brush over the flatbreads.

    4. 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.

    5. Crumble bocconcini over the vegetables and scatter basil leaves over the top.

    6. Cook pizzas for 10 minutes and serve.


    Recipe from My Secret Ingredient by Emily Rose Brott.

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