Baked Hasselback aubergine

Baked Hasselback aubergine with tomatoes, mozzarella, basil and garlic: an aromatic oven dish with Mediterranean ingredients and a tender, golden-brown crust.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 40 min
• Total time: 55 min
• Calories: 340 kcal per serving
• Protein: 22 g
• Fat: 20 g
• Carbs: 12 g

Ingredients

• 2 aubergines
• 4 tomatoes
• 200 g mozzarella
• 2 tbsp olive oil
• 1 clove of garlic
• 1 bunch of basil
• 1 tsp oregano

Method

You’ll need: oven · chopping board · knife

1. Preheat the oven to 200 °C (180 °C fan). Wash the aubergines and slice them lengthways like a fan, without cutting all the way through at the bottom.
2. Lightly salt the inside of the cut aubergines, leave briefly and then pat dry. This gives them a nicer texture when baked.
3. Thinly slice the tomatoes and mozzarella. Stir the garlic with the olive oil, oregano, salt and pepper.
4. Brush the aubergine slits with the garlic oil. Tuck tomatoes, mozzarella and basil into the gaps, alternating as you go.
5. Bake the stuffed aubergines in the oven at 200 °C for 35–40 min until they're soft and the mozzarella has melted and turned golden brown. If needed, add a little more basil at the end.
6. Serve hot, ideally straight from the oven. A green salad or some oven-roasted veg goes well with it.

Good to know

This dish looks like a lot of effort but is pleasantly uncomplicated. In the oven the aubergine turns soft and juicy, while everything on top turns lightly golden brown.

Swaps

Mozzarella → buffalo mozzarella (usually a little stronger in flavour) | mozzarella → sheep's or goat's milk feta (more savoury, often a little more protein) | tomatoes → courgette (milder, a little less acidity) | olive oil → ghee (heat-stable and aromatic)

Allergens

Contains milk from the mozzarella; usually well suited to children if the aubergine is baked soft, and fine during pregnancy with pasteurised mozzarella.