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
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.