Hi everyone, sorry I haven’t posted anything recently, I have been travelling around Sri Lanka for the past few weeks! I’m hoping to write up the journey and experiences over the coming weeks for the travel section so watch this space! I may even attempt a Sri Lankan rice and curry recipe to supplement it, which is a variety of around 5 curries and chutneys served with a huge mound of rice.
I made this halloumi aubergine pizza boats recipe just before I left for Sri Lanka as I was using up leftover ingredients in the cupboard. I do love pizza, but it isn’t something I indulge in often, so as a gluten-free low carb option I thought I’d try aubergine as a base. It has a very tenuous link to pizza to be honest – it has a tomato sauce and cheese, but does that really make it a pizza? Whatever it is, it is tasty and very quick to make.
You can use whatever cheese you have such as mozzarella, feta, goats cheese etc. but I had halloumi in the fridge so that is what I used. Serves 1-2 depending on hunger, easily multiplied. Prep time 5 mins cooking time 25 minutes.
Halloumi Aubergine Pizza Boats
- 1 Medium Aubergine
- 100g Halloumi
- 1 can Chopped Tomatoes
- 2 Shallots
- 2 Garlic Cloves
- 1 tbsp White Wine Vinegar
- 2 tbsp Olive Oil
- 1 tsp Smoked Chilli
- Pinch Brown Sugar
- Sea Salt & Freshly Ground Black Pepper
- Heat the oven to 200 degrees C.
- Slice the aubergines in half and score in a criss-cross pattern.
- Pour 1tbsp of olive oil in the palm of your hands and rub into the aubergine, cut side and skin. Sprinkle with a good pinch of salt.
- Place in a baking dish and bake for 15 or so minutes, until the flesh has softened.
- Meanwhile, make the tomato sauce by heating the remaining oil in a saucepan over a low-medium heat.
- Finely slice the shallot and crush the garlic and add to the pan. Cook for 3-4 minutes until they both turn translucent but do not take on colour.
- Add the chopped tomatoes, vinegar, smoked chilli, sugar and a good pinch of salt and pepper. Cover and let simmer until the aubergines are ready. Grate the halloumi.
- Remove the aubergine from the oven. Spoon the tomato sauce over the cut aubergine, then sprinkle on the halloumi. If you have too much sauce, do what I did and save it for making shakshouka for breakfast tomorrow.
- Place the halloumi aubergine pizza back in the oven for a further 10 or so minutes, until the cheese has melted and browned slightly.
- Enjoy with a huge salad.