I’ve made these aubergine ‘pizzas’ before as a side dish and they were jolly delicious. Kipper adores aubergines (eggplants) so it wasn’t really a surprise that she went in for these in a big way. And so, I was trying to think of a way to make them more central to the meal, rather than just a hanger-on, as it were.
I’m not sure I came up with the best solution, but this was a very yummy meal, AND it meant that I persuaded DH to eat SOUP for dinner – hurrah! He’s not a big fan of soup, but apparently, if it’s thick enough and topped with mini aubergine pizzas, he’ll eat it (almost) without complaint. That’s good enough for me 🙂
The soup is pretty simple to make, and really quite tasty. I’m a soup-lover, so I would have happily eaten this without the indulgent aubergine topping. If you’re keen on soup, but don’t have the aubergine, I’d say go for the no-frills version. You could grate some cheese over the top if you need to give it just a smidgen of pizazz.
Equally, you can just make the mini aubergine pizzas, and then scoff them. They are really extremely delicious. Probably good on toast, but then, most things are. (I love toast.) They’re a yummy vegetable accompaniment to many things, really. I reckon they’d be delish on top of a plain risotto, too.
I used one BIG aubergine between the three of us, but I suspect Kipper would have eaten the lot herself if we’d let her. She certainly looked crestfallen when she realised that she’d eaten the last slice. I almost felt guilty for eating my own portion. Poor kid. She was left with nothing but a bowl of delicious bean and pasta soup.
This made enough for two adults and a small to have a generous age-appropriate serving each. Serves 2-3? Or thereabouts. Depends on the aubergine-eating abilities of your diners.
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- 1 medium-large onion
- 2-3 tbsp olive oil
- 400g tin cannelini beans
- 500ml hot vegetable stock
- 1 tbsp tomato puree
- 1 tsp dried rosemary
- 0.25 tsp hot smoked paprika (optional)
- 120g small pasta shapes or noodles
- 1 medium aubergine
- 2 tbsp olive oil
- 1 tbsp pesto
- 1 tbsp tomato puree
- 150g mozzarella
- Peel and finely chop the onion. Heat the olive oil over a medium flame and cook the chopped onion, stirring, for a few minutes until softened.
- Drain the beans, then add to the onions in the pan, together with the stock, tomato puree, rosemary and paprika. Simmer, covered, for around 10 minutes.
- Add the pasta to the pan and cook for a further 6-10 minutes, until the pasta is cooked. Serve topped with the aubergine pizzas.
- Preheat the grill to medium-high.
- Slice the aubergine into 1cm thick circles. Brush with oil and place on a foil-lined baking sheet. Grill for 3-5 minutes until starting to brown. Turn, brush the other side with oil, and cook for a further 3-5 minutes.
- Mix the pesto and tomato puree together. Divide between the slices of aubergine and spread out to cover each slice.
- Cut the mozzarella into thin slices and arrange on the aubergines. Return to the grill and cook for a few minutes until the cheese is melted, bubbling and golden.
- Serve atop the pasta & bean soup.
- You can of course eat the soup without the pizzas, and the pizzas without the soup!
Super Soup, hosted by Jo at Jo’s Kitchen, which I think is pretty self-explanatory!
Extra veg – thanks to those aubergine pizzas – also hosted this month by Jo’s Kitchen (and organised by Helen of Fuss Free Flavours and Michelle of Utterly Scrummy Food For Families.)
And No Croutons Required, a soup & salad link up organised & hosted by Jac at Tinned Tomatoes and co-organised by Lisa at Lisa’s Kitchen.