Italian Regional Recipes Secondi Piatti: Meat, Fish, Eggs, Cheese

Italian-Style Hasselback Aubergine

We have given an Italian twist to this Hasselback Aubergine by stuffing it with mozzarella, fresh tomatoes and basil pesto. How could we not add a sprinkling of Parmigiano cheese at the end? Needless to say.


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 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.

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.

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4 Comments

  1. The picture of this vegetable dish looks just wonderful and so inviting. I would so love to make this but I can’t. I am not a big fan of eggplant, my mom says it’s a sin. Sorry, mom.
    Just to let you know your finished dish looks delightful.

  2. This recipe is fabulous. I had to make the basil pesto as my local grocery store was out. It turned out wonderfully and I will definitely make it again! Thanks for posting such a great recipe.

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