HASSELBACK AUBERGINE

Let’s make my favourite hasselback aubergine recipe! Delicious on its own or with a side of rice too. 

Prep time: 10 minutes

Cook time: 45 minutes

Total time: 55 minutes 

Serves 2 

Ingredients:

  • 2 aubergines

  • 1 large red onion, cut in quarters

  • 1 tbsp oregano 

  • A small bunch of basil + extra for serving

  • 150 g mozzarella, sliced 

  • 200 ml stock of choice (veggie or chicken)

  • 1 can chopped tomatoes (400g)

  • Extra virgin olive oil

  • Salt & pepper


Substitute:

  • No aubergines? Try with courgettes instead.

  • No oregano? Use thyme or rosemary instead 

  • No mozzarella? Try with feta slices or grated parmesan instead. 

  • No red onion? Use shallot instead. 


Method: 

Preheat the oven to 200C/180c fan/6 gas mark. 

Make the tomato sauce: In a food processor, add the red onion, oregano, stock, chopped tomatoes and a generous pinch of both salt and pepper. Blend until smooth and pour into your baking dish. 

Prepare the aubergines: Take the aubergines and make widthways cuts at 1 cm intervals, three quarters of the way through, so the slices are still attached at the bottom. You can use two wooden spoons on each side of the aubergine to get perfect hasselback cuts and avoid cutting through. Stuff the aubergine cuts with mozzarella slices, grated parmesan and basil leaves.

Cook the aubergines: Arrange the aubergines in the baking dish on top of the tomato sauce. Drizzle with a little olive oil, season with salt and pepper and bake for 45-55 minutes, or until the cheese is melted and the aubergines are deliciously tender. Top with fresh basil and serve.

Camille Aubert