Recipe Italian-Style Hasselback Aubergine

MypinchofItaly

MypinchofItaly

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Serves 2, Preparation 10 mins, Cooking 45 to 50 mins

  • Aubergine, 1
  • 200g fresh mozzarella, cut into thin slices
  • A handful of cherry tomatoes, thinly sliced
  • Basil Pesto, to taste
  • Grated Parmigiano cheese, a handful
  • EVOO – Extra Virgin Olive Oil, a drizzle
  • Salt and Pepper, a pinch
Method

Preheat the oven to 180 C / 350 F / Gas Mark 4.

Wash and dry the aubergine well. Place it horizontally on the chopping board, slice it about 1 cm and stop before reaching the bottom of the aubergine. The slices must stay attached to the base of the aubergine, it has to be in one piece.

Spacing slices a bit, season with some Evoo, a pinch of salt and pepper.

Line a baking tray with parchment paper, place the aubergine over it, put in the oven for about 25 minutes in a static oven.

Take it out, do not turn off the oven, stuff by placing in the cuts alternating or all together a slice of mozzarella, one of tomato, a dash of basil pesto, a sprinkling of grated cheese, a drizzle of oil evenly.

Put it back in the oven and bake for a further 20 minutes or until the aubergine is cooked through.
 
Last edited:
I made this. ;-)

I cut up too many tomatoes so some cuts got two instead of one.

My local grocery store doesn't carry Basil pesto (or were out of it) so I made some based on this recipe...
Fresh Basil Pesto Recipe | SimplyRecipes.com

My caregiver forgot to get fresh Basil so I used dried with a sprinkle of oregano.

Tip: I used a skewer through the bottom edge of the eggplant to hold the pieces together and make it easier to pick up (since I forgot to put down the parchment paper or foil).

It smelled delicious when cooking! I'll have it for lunch.


20210127_091835.jpg
 
mjd said:
I made this. ;-)

I cut up too many tomatoes so some cuts got two instead of one.

My local grocery store doesn't carry Basil pesto (or were out of it) so I made some based on this recipe...
Fresh Basil Pesto Recipe | SimplyRecipes.com

My caregiver forgot to get fresh Basil so I used dried with a sprinkle of oregano.

Tip: I used a skewer through the bottom edge of the eggplant to hold the pieces together and make it easier to pick up (since I forgot to put down the parchment paper or foil).

It smelled delicious when cooking! I'll have it for lunch.


View attachment 55984
Click to expand...

Oh my gosh, you've already made it!
I love that you used oregano, it fits perfectly! If dried basil works for you then that's fine. Just a little tip from me: give basil pesto a try, it's worth it, believe me.
Otherwise, there's an alternative if you like rocket salad / arugula : rocket salad / arugula pesto mixed with almonds - being sweet they dampen the bitterness of the rocket salad a bit, add oil and Parmesan, a pinch of salt and you've done it. It's also great as a pasta sauce :)

Perhaps try cutting the aubergine slices slightly less thick

Great idea to use a skewer at the bottom of the eggplant :thumbsup:
 
Morning Glory said:
This is such a delightfully straightforward recipe and looks so appealing. Would you serve it with anything else to accompany MypinchofItaly or just as a course on its own?
Click to expand...

I had it just as a course on its own because it seemed enough to me, but I'm thinking that served with roast potatoes might be a good idea, probably better..:p:
 
MypinchofItaly said:
Oh my gosh, you've already made it!
I love that you used oregano, it fits perfectly! If dried basil works for you then that's fine. Just a little tip from me: give basil pesto a try, it's worth it, believe me.
Otherwise, there's an alternative if you like rocket salad / arugula : rocket salad / arugula pesto mixed with almonds - being sweet they dampen the bitterness of the rocket salad a bit, add oil and Parmesan, a pinch of salt and you've done it. It's also great as a pasta sauce :)

Perhaps try cutting the aubergine slices slightly less thick

Great idea to use a skewer at the bottom of the eggplant :thumbsup:
Click to expand...

Yes. It looked so good that I wanted to try it. I'm still trying to work on making weekly menus but have succeeded yet.

I have basil pesto on my shopping list for when I go to the next largest town where I should have better luck finding it.

I've had rocket salad and enjoy it. Again, I'm trapped (maybe too harsh a word) in a small town so my grocery options are very limited. I have arugula on my long-distance shopping list too.

I will make the slices smaller next time. I have eaten half of it already. It's so good.

Thanks again for sharing a great recipe!
 
MypinchofItaly said:
I had it just as a course on its own because it seemed enough to me, but I'm thinking that served with roast potatoes might be a good idea, probably better..:p:
Click to expand...

I agree. I had a few slices for lunch and it was perfect as a stand alone.

If I would pair it with anything, I might have a small salad or make it with a pasta sauce (in the bottom of the pan) and have crusty bread.

I hope others try it. It really is delicious.
 
MypinchofItaly said:
Place it horizontally on the chopping board, slice it about 1 cm/1 inch and stopping before reaching the bottom of the aubergine. The slices must stay attached to the base of the aubergine, it has to be in one piece.
Click to expand...

I noticed when I was looking at how long/temp you baked that the slicing thickness measurements are off. I'm sure it's just a typo, but there's a big difference between 1 cm and 1 inch. I ended up cutting about 3/8 inch slices, which may still be a bit thick, will see when I stuff.
 
medtran49 said:
I noticed when I was looking at how long/temp you baked that the slicing thickness measurements are off. I'm sure it's just a typo, but there's a big difference between 1 cm and 1 inch. I ended up cutting about 3/8 inch slices, which may still be a bit thick, will see when I stuff.
Click to expand...

Yep it’s an oversight, 1 cm is ok as thickness
 
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