Vegetable Bake

It's baseless to call it a pizza.

It's layered vegetables and cheese baked in the oven without a dough base, and because it is without the dough, it is, of course, gluten-free. The thinly sliced eggplant and cheese get slightly crunchy when baked.
And as for the toppings, you can add whatever you fancy – mushrooms, salami, peppers, even pineapple – remember it's no pizza – smile.

 

Ingredients | for 1
1
Eggplant/aubergine
2 Tbsp
Olive oil
100 g
Asiago Italian cheese or other semi-hard cheese
 
Cherry tomatoes – different colours
 
Black stoneless olives
1 tsp
Dried oregano
 
Wild garlic or basil
 
Salt and pepper for seasoning

 

Preparation

  1. Wash and dry the eggplant and cut it into thin slices, about 3 mm thick.

  2. Cover a baking tray with baking parchment and layer the slices overlapping each other in a circle. Make the outer ring first and then layer the next slices towards the centre until you have a base.
    Sprinkle generously with olive oil and dried oregano. Season with salt and pepper.

  3. Cut the cheese into thin slices and into small pieces. Lay them on the base, not covering it completely.

  4. Then cut the cherry tomatoes and black olives also into slices and lay them on top.

  5. Put the tray into the 200° C preheated oven and bake for 35-40 minutes.

     

    SERVING | Take it out of the oven and gently slide the baked vegetables onto a serving plate.
    Sprinkle with some more grated cheese and small cut wild garlic leaves or basil.