FreeFrom aubergine (eggplant) and chili pizza topping with Italian sausage
Corn, dairy, egg, gluten, lactose, nut, soya and wheat free
This makes a really lovely, juicey topping for a pizza and although it is not nightshade free, it is tomato free and very tasty.
4 tbsp olive oil
2 medium onions, peeled and sliced
4 cloves garlic, peeled and sliced
2–4 green chillis depending on how hot you want your topping and the heat of the chillis
2 large mushrooms, wiped and sliced
250g / 9oz aubergine (eggplant), cut into slim chunks
sea salt and freshly ground black pepper
2 fat Italian pork sausages (check ingredients to ensure that they are gluten free), sliced into thick rounds
Heat the oil in a wide pan and add the onion, garlic and chillis. Fry gently for 5 minutes or until the onions are starting to soften, then add the mushrooms and aubergine (eggplant) chunks. Continue to cook for a further10–15 minutes or until the aubergine is very soft and the mixture has homogenised. Season with sea salt and freshly ground black pepper.
Spread the mixture over the pizza base then arrange the sausage slices on the top, pressing them well down into the onion.
Bake in a hot oven for 10 minutes then grate over more black pepper before serving.
Enough for 1 large pizza serving 1 teenager, 2 children or 4 adults!
Calories 761 Kcals
65g Fat (14g Sat fat, 40g mono, 7g poly)
27g Carbohydrate of which 18g Sugar
9g Fibre, 756g Sodium, 1.9g salt
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