eCook Meal
Melanzane Pizza
with cheese ribbons & fresh basil
Flavours from the classic Italian melanzane atop a crispy pizza base. Topped with dollops of créme fraîche, sprinkles of fresh basil & pine nuts, balsamic glaze, shavings of Italian cheese, and fresh rocket. Simply stunning!
Serving guide
Choose your portion size.
PREP STEP
Preheat the oven to 200°C. Pick the leaves from the rinsed basil. Discard the stems and roughly tear the leaves, and set aside. Place a pan over a medium heat. Once hot, toast the pine nuts for 3-5 minutes until golden brown, shifting occasionally.
AWESOME AUBS
Return the pan to a high heat with a drizzle of oil. Once hot, fry the Aubergine rounds for 2-3 minutes per side until starting to char. Remove from the pan and drain on paper towel. Season to taste. Alternatively, place the aubergine rounds on a baking tray with a drizzle of oil and some seasoning. Bake in the hot oven for 10-12 minutes until starting to brown, flipping halfway.
LET’S GET SAUCY
Return the pan to a medium high heat with another drizzle of oil. Once hot, add the grated Garlic and the rub. Fry for 1 minute, until fragrant, shifting constantly. Stir in the cooked chopped tomatoes and leave to simmer for 2-3 minutes until slightly reduced and thickened. Season to taste with a sweetener of choice, ½ the torn basil leaves and salt and pepper.
ASSEMBLE THE PIZZA
Place a large roasting tray in the oven to heat up. Slide the pizza base onto the heated tray and par-bake for 3-5 minutes until lightly golden. Remove the base from the oven and flip over. Smear the Tomato sauce over the whole surface and evenly sprinkle with the grated cheese. Cover with the Aubergine rounds and place back into the oven and bake for 4-5 minutes until the base is crispy.
FEASTING!
Serve this marvellous melanzane pizza. Top with the fresh green leaves. Dollop with the créme fraîche and sprinkle over the toasted pine nuts, and the remaining basil. Drizzle over the balsamic glaze, and garnish with cheese ribbons. Slice and eat up!
PREP STEP
Preheat the oven to 200°C. Pick the leaves from the rinsed basil. Discard the stems and roughly tear the leaves, and set aside. Place a pan over a medium heat. Once hot, toast the pine nuts for 3-5 minutes until golden brown, shifting occasionally.
AWESOME AUBS
Return the pan to a high heat with a drizzle of oil. Once hot, fry the Aubergine rounds for 2-3 minutes per side until starting to char. Remove from the pan and drain on paper towel. Season to taste. Alternatively, place the aubergine rounds on a baking tray with a drizzle of oil and some seasoning. Bake in the hot oven for 10-12 minutes until starting to brown, flipping halfway.
LET’S GET SAUCY
Return the pan to a medium high heat with another drizzle of oil. Once hot, add the grated Garlic and the rub. Fry for 1 minute, until fragrant, shifting constantly. Stir in the cooked chopped tomatoes and leave to simmer for 2-3 minutes until slightly reduced and thickened. Season to taste with a sweetener of choice, ½ the torn basil leaves and salt and pepper.
ASSEMBLE THE PIZZA
Place a large roasting tray in the oven to heat up. Slide the pizza bases onto the heated tray and par-bake for 3-5 minutes until lightly golden. Remove the bases from the oven and flip over. Smear the Tomato sauce over the whole surface and evenly sprinkle with the grated cheese. Cover with the Aubergine rounds and place back into the oven and bake for 4-5 minutes until the bases are crispy.
FEASTING!
Serve this marvellous melanzane pizza. Top with the fresh green leaves. Dollop with the créme fraîche and sprinkle over the toasted pine nuts, and the remaining basil. Drizzle over the balsamic glaze, and garnish with cheese ribbons. Slice and eat up!
PREP STEP
Preheat the oven to 200°C. Pick the leaves from the rinsed basil. Discard the stems and roughly tear the leaves, and set aside. Place a pan over a medium heat. Once hot, toast the pine nuts for 3-5 minutes until golden brown, shifting occasionally.
AWESOME AUBS
Return the pan to a high heat with a drizzle of oil. Once hot, fry the Aubergine rounds for 2-3 minutes per side until starting to char. You may need to do this step in batches. Remove from the pan and drain on paper towel. Season to taste. Alternatively, place the aubergine rounds on a baking tray with a drizzle of oil and some seasoning. Bake in the hot oven for 12-15 minutes until starting to brown, flipping halfway.
LET’S GET SAUCY
Return the pan to a medium high heat with another drizzle of oil. Once hot, add the grated Garlic and the rub. Fry for 1 minute, until fragrant, shifting constantly. Stir in the cooked chopped tomatoes and leave to simmer for 3-5 minutes until slightly reduced and thickened. Season to taste with a sweetener of choice, ½ the torn basil leaves and salt and pepper.
ASSEMBLE THE PIZZA
Place two large roasting trays in the oven to heat up. Slide the pizza bases onto the heated trays and par-bake for 3-5 minutes until lightly golden. Remove the bases from the oven and flip over. Smear the Tomato sauce over the whole surface and evenly sprinkle with the grated cheese. Cover with the Aubergine rounds and place back into the oven and bake for 4-5 minutes until the bases are crispy. You may have to do this step in batches.
FEASTING!
Serve this marvellous melanzane pizza. Top with the fresh green leaves. Dollop with the créme fraîche and sprinkle over the toasted pine nuts, and the remaining basil. Drizzle over the balsamic glaze, and garnish with cheese ribbons. Slice and eat up!
PREP STEP
Preheat the oven to 200°C. Pick the leaves from the rinsed basil. Discard the stems and roughly tear the leaves, and set aside. Place a pan over a medium heat. Once hot, toast the pine nuts for 3-5 minutes until golden brown, shifting occasionally.
AWESOME AUBS
Return the pan to a high heat with a drizzle of oil. Once hot, fry the Aubergine rounds for 2-3 minutes per side until starting to char. You may need to do this step in batches. Remove from the pan and drain on paper towel. Season to taste. Alternatively, place the aubergine rounds on a baking tray with a drizzle of oil and some seasoning. Bake in the hot oven for 12-15 minutes until starting to brown, flipping halfway.
LET’S GET SAUCY
Return the pan to a medium high heat with another drizzle of oil. Once hot, add the grated Garlic and the rub. Fry for 1 minute, until fragrant, shifting constantly. Stir in the cooked chopped tomatoes and leave to simmer for 3-5 minutes until slightly reduced and thickened. Season to taste with a sweetener of choice, ½ the torn basil leaves and salt and pepper.
ASSEMBLE THE PIZZA
Place two large roasting trays in the oven to heat up. Slide the pizza bases onto the heated trays and par-bake for 3-5 minutes until lightly golden. Remove the bases from the oven and flip over. Smear the Tomato sauce over the whole surface and evenly sprinkle with the grated cheese. Cover with the Aubergine rounds and place back into the oven and bake for 4-5 minutes until the bases are crispy. You may have to do this step in batches.
FEASTING!
Serve this marvellous melanzane pizza. Top with the fresh green leaves. Dollop with the créme fraîche and sprinkle over the toasted pine nuts, and the remaining basil. Drizzle over the balsamic glaze, and garnish with cheese ribbons. Slice and eat up!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R221.05
for 4 servings · R55.26 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Aubergine needs 1 kgMacaroni 500 g 500 g at R22.99 · 2.0× packsR45.98
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Fresh Basil needs 10 gSouth African Feta Cheese with Sun-Dried Tomato & Basil 400 g 400 g at R74.99 · 3% of packR1.87
-
Cooked Chopped Tomato needs 400 gBulk Salad Tomatoes 1.5 kg 1.5 kg at R45.00 · 27% of packR12.00
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Whole Italian-style Hard Cheese needs 60 gPlant Powered™ Dairy Free Hard Cheese 260 g 260 g at R69.99 · 23% of packR16.15
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Garlic Cloves needs 4Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Créme Fraîche needs 125 mlSour Cream 250 ml 250 ml at R38.99 · 50% of packR19.50
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Pizza Bases needs 4Easy To Bake Pizza Base Mix 1 kg R39.99 · whole pack (size can't be divided)R39.99
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Pine Nuts needs 40 gRaw Pine Nuts 100 g 100 g at R144.99 · 40% of packR58.00
Not in the Woolies basket — source these elsewhere:
- NOMU Provençal Rub
- Grated Mozzarella & Cheddar Cheese Mix
- Balsamic Glaze
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Melanzane Pizza?
The preparation time for Melanzane Pizza with cheese ribbons & fresh basil is between 20 and 35 minutes.
What is the total time required to make Melanzane Pizza with cheese ribbons & fresh basil?
The total time required to make Melanzane Pizza with cheese ribbons & fresh basil is between 30 and 45 minutes.
How many servings does Melanzane Pizza provide?
4 servings
What are the main ingredients in Melanzane Pizza?
Aubergine, Balsamic Glaze, Creme Fraiche, Fresh Basil, Garlic, Grated Italian-style Hard Cheese, Green Leaves, Mozzarella & Cheddar Cheese Mix, NOMU Provençal Rub, Pine Nuts, Pizza Base, Tomato
What is the nutritional information of Melanzane Pizza?
Calories: 911, Carbs: 103 grams, Fat: grams, Protein: 34.4 grams, Sugar: 35.3 grams, Salt: 1206 grams
How do I prepare Melanzane Pizza?
PREP STEP: Preheat the oven to 200°C. Pick the leaves from the rinsed basil. Discard the stems and roughly tear the leaves, and set aside. Place a pan over a medium heat. Once hot, toast the pine nuts for 3-5 minutes until golden brown, shifting occasionally. FEASTING!: Serve this marvellous melanzane pizza. Top with the fresh green leaves. Dollop with the créme fraîche and sprinkle over the toasted pine nuts, and the remaining basil. Drizzle over the balsamic glaze, and garnish with cheese ribbons. Slice and eat up! ASSEMBLE THE PIZZA: Place a large roasting tray in the oven to heat up. Slide the pizza bases onto the heated tray and par-bake for 3-5 minutes until lightly golden. Remove the bases from the oven and flip over. Smear the tomato sauce over the whole surface and evenly sprinkle with the grated cheese. Cover with the aubergine rounds and place back into the oven and bake for 4-5 minutes until the bases are crispy. LET’S GET SAUCY: Return the pan to a medium high heat with another drizzle of oil. Once hot, add the grated garlic and the rub. Fry for 1 minute, until fragrant, shifting constantly. Stir in the cooked chopped tomatoes and leave to simmer for 2-3 minutes until slightly reduced and thickened. Season to taste with a sweetener of choice, ½ the torn basil leaves and salt and pepper. AWESOME AUBS: Return the pan to a high heat with a drizzle of oil. Once hot, fry the aubergine rounds for 2-3 minutes per side until starting to char. Remove from the pan and drain on paper towel. Season to taste. Alternatively, place the aubergine rounds on a baking tray with a drizzle of oil and some seasoning. Bake in the hot oven for 10-12 minutes until starting to brown, flipping halfway.
What should be prepared from my kitchen to make Melanzane Pizza?
Aubergine, Balsamic Glaze, Creme Fraiche, Fresh Basil, Garlic, Grated Italian-style Hard Cheese, Green Leaves, Mozzarella & Cheddar Cheese Mix, NOMU Provençal Rub, Pine Nuts, Pizza Base, Tomato
How many calories does Melanzane Pizza have?
911 calories
How much fat content does Melanzane Pizza have?
grams