I first came across this glorious dish in Italy in the summer of 1999 when we were travelling through the Dolomites in Northern Italy. We were actually in a motorhome and missed the sign “No Large Vehicles Allowed up the Mountain Pass“!
A never-to-be-forgotten-adventure…. to be told another day!
Deliciously tender, basil-scented stuffed Hasselback aubergines oozing with gooey, crispy, mozzarella and tomato slices.
STUFFED HASSELBACK AUBERGINE
Deliciously tender, basil-scented stuffed hasselback aubergines oozing with gooey, crispy, mozzarella and tomato slices…
Course: mainCuisine: ItalianDifficulty: Easy
Servings
2
servingsTotal time
1
hour20
minutesIngredients
1 Large Aubergine
1 Ball 250g Mozzarella
1 Medium sized Tomato
1 tbsp chopped Basil
2 tbsp Balsamic Vinegar
1 tbsp Olive Oil
Few drops of liquid sweetener. Salt
1 tbsp Cheddar, grated
Salt & Pepper
Method
- Pre-heat the oven to 180C.
- Place the aubergine between two wooden spoons, and make five incisions without cutting all the way through (that’s what the spoons are for).
- Sprinkle salt into the incisions and leave for 15 minutes.
- In the meantime mix the basil, balsamic vinegar, olive oil, sweetener and a pinch of salt in a bowl.
- Slice the tomato into five pieces and put them in the bowl of basil drizzle coating them all over. Leave to infuse.
- Slice the mozzarella into five pieces.
- After 15 minutes, take the aubergine and using kitchen paper wipe away the moisture within the incisions; exuded due to the salt.
- Place a slice of tomato and mozzarella in each incision.
- Place in a greased baking dish.
- Cover with tinfoil and bake in the oven for 30 minutes.
- Remove tinfoil and bake for a further 20 minutes.
- Take the baking dish out of the oven. Sprinkle the tbsp of grated cheddar on top of the aubergine and return to the oven for another 10-15 minutes.
Notes
- MACROS per serving: 30g Carbs – 35g Fat – 38g Protein – 596 Calories
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