tomato, aubergine and olive tapernade, gluten-free
Preparation time: 30 minutes (+ 15-20 minutes in the oven).


    • Gluten
    • Soya
    • Milk
    • Dried fruit and nuts
    • Phenylketonurics (low protein level)

    • Egg

Ingredients for 2 persons:

  • 1 gluten-free Proceli pizza base
  • 1 aubergine
  • 1 large tomato
  • 1 soupspoons of Herbes de Provence
  • 40 g black olives
  • 3 dried tomatoes soaked in oil
  • 3 basil leaves
  • 1 clove of garlic
  • Olive oil
  • Black pepper and salt


How to prepare the aubergine

Place the aubergine in a recipient suitable for microwaves, cover it and cook it at full power for 20 minutes (if you do not have a microwave, it can be cooked in an oven at 180 ºC for 50 minutes). Peel the aubergine and cut it into strips.

How to prepare the oil of Provence (prepare the oil while cooking the aubergine)

Place 3 spoons of olive oil in a bowl and heat it slightly. Remove from the heat and add the Herbes de Provence. Leave to stand for 15 min.

How to make the olive tapernade

Remove the stones from the olives and chop them. Cut the dried tomatoes into thin strips. Chop the basil leaves and the clove of garlic. Blend the olives, tomato strips, basil leaves, clove of garlic and 3-4 soupspoons of oil with the hand blender to yield a thick paste.

To finish

Pour the oil de Provence onto a gluten-free Pizza Base and place some slices of tomato and the aubergine strips on top. Lastly pour on the tapernade and season.  Cook in the oven for 15-20 minutes at 200 º C (until the pizza dough is crunchy). Serve hot.

This post is also available in: Spanish