Aubergine is the new kale...

First it was goji berries, next it was acai and then along came kale. Superfoods seem to come and go like reality TV stars - talk about having their 15 minutes of fame or what! Now it seems the health-kick of the moment is that old favourite, the aubergine! Unlike its predecessors, most people will have actually heard of it though and be able to identify in their local supermarket. So here's to a superfood that is actually pronounceable, affordable and not likely to disappear from shelves when the next edible superhero takes over to save all of humanity!

To make the bases for this pizza, please click here.

To make the broccoli pesto:

1 head of broccoli

50g parmesan cheese

50g pine nuts

150ml olive oil

This veggie twist on an Italian classic compliments the aubergine perfectly, both in colour and taste! It's simple to make - all you have to do is boil the broccoli until tender and then blitz with the other ingredients in a food processor.

Other ingredients you will need:

1 aubergine, diced

1x 400g can of black eyed peas

Handful of raisins

Method:

1. When the bases have finished proving, take them out the oven and allow it to heat up to 210°C.
2. Make the broccoli pesto according to the instructions above and spread over the bases.
3. Drain the can of black eyed peas and add these on top, followed by the aubergine after you have lightly fried it for a few minutes.
4. Bake in the oven for 10 minutes.
5. Sprinkle over some raisins to give it an exotic twist. I find that by doing this step after baking, the raisins keep their juiciness and don't go hard.
6. Buon appetito!