Char-grilled Eggplant & Chicken Pizza
- 2 large eggplant (500g each), tops trimmed
- 1/3 cup no added salt tomato paste
- 2 cups (300g) shredded, cooked chicken breast
- 200g drained antipasto mix, chopped (see Tip)
- 2/3 cup (80g) grated pizza cheese
- Cut each eggplant lengthways into 4 slices.
- Heat an oiled char-grill plate or large non-stick frying pan until hot. Add a single layer of eggplant slices. Cook for about 3 minutes on each side, or until lightly charred and just tender. Transfer to a large, greased baking tray. Repeat with remaining eggplant slices.
- Spread tomato paste evenly over eggplant slices. Top with chicken and antipasto mix. Sprinkle with cheese.
- Cook in a 200C oven (fan-forced) for 10-12 minutes, or until topping is lightly golden. Garnish with basil leaves, if desired.
Tips
- Antipasto mix is available from supermarket delicatessens. Drain well on paper towel to remove excess oil and moisture. Replace antipasto mix with roasted capsicum strips, if preferred. For touch of crunch, sprinkle with toasted pine nuts.
- This recipe is a great way to use up leftover cooked chicken breast or skinless roast chicken.
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