Hasselback aubergines

Vegetarian Italian cuisine family kitchen
Total: 55 min. | Active: 20 min.
vegetarian, gluten-free

A quick, easy dish made with just a few simple ingredients that not only tastes great, but looks good, too. These Hasselback aubergines are based on the classic parmigiana recipe. In spring and summertime, they will turn any meal into a small but sumptuous feast.

Recipe by:
Nadja - LouMalou

Ingredients

for 4 portions

Aubergines
1  aubergine, halved lengthwise
½ tsp salt
2 tbsp olive oil
To bake
250 g tomato sauce
125 g mozzarella, sliced
1 bunch basil, finely chopped
Return to the oven
a little  pepper

How it's done

Aubergines

Place half an aubergine between two wooden skewers, cut side down. Make incisions into the aubergine at 1.5 cm intervals (the skewers are there to ensure you don't cut all the way through). Repeat the process with the remaining aubergines, season with salt, place cut side down in the prepared dish and drizzle with oil.

To bake

Approx. 20 mins. in the centre of an oven preheated to 200 °C. Remove from the oven, widen the incisions slightly with a knife and spread the sauce over the top. Insert the mozzarella and basil into the incisions. Add any remaining tomato sauce to the dish around the aubergines.

Return to the oven

Approx. 15 mins. in the centre of the oven. Sprinkle with pepper.

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