Hasselback aubergines with an Italian twist stuffed with mozzarella, fresh tomatoes and basil pesto. A sprinkling of Parmigiano Reggiano 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 tomatoes, thinly sliced
- Basil Pesto, to taste
- Grated Parmigiano Reggiano 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.
Once the aubergine has been washed and well dried, place it horizontally on the cutting board, create slices about 1 cm with the slices attached to the base of the aubergine.
Now spread the slices a little apart with your fingers, season with a little Evoo, a pinch of salt and pepper.
Line a baking tray with baking paper, place the aubergines on it and bake for about 25 minutes in a static oven.
Take it out, don’t turn off the oven, stuff it by placing a slice of mozzarella, a slice of tomato, and some basil pesto in the alternating cuts, a sprinkling of grated Parmigiano cheese, a drizzle of EVOO and again in the oven for another 20 minutes.