Mini vegan pizzas

SERVES 4 ! PREP 5 mins ! COOK 15 mins ! EASY

2 medium aubergines, sliced

2 medium courgettes, sliced

1 tbsp olive oil pinch of freshly ground pepper

100g tomato sauce handful of fresh basil

150g Violife Epic Mature

Cheddar Flavour Grated

1 Heat the oven to 220C/200C fan/gas 7. Place the aubergine and courgette slices onto a baking tray and drizzle with the olive oil. Season with salt and freshly ground pepper and cook for 5 mins or until slightly softened.

2 Remove from the oven and spread the tomato sauce on top of each vegetable slice. Add a basil leaf and sprinkle with the Violife Grated Epic Mature Cheddar Flavour.

Return to the oven and bake for another 8-10 mins.