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Mediterranean Hasselback Aubergine | Juicy Oven Delight
(0)
55 min
Under an hour
Knuspr-Küche
Zart geschmorte Auberginen im eleganten Fächerschnitt, gefüllt mit saftigen Tomatenscheiben und zart schmelzendem Mozzarella. Veredelt mit aromatischem Knoblauchöl, frischem Basilikum und knusprigen Pinienkernen – ein unkomplizierter vegetarischer Genuss direkt aus dem Ofen.
Preparation method
Preparation & fan cut
Preheat the oven to 200 °C top/bottom heat. Wash the aubergines and pat dry. Leave the stem intact. Cut the aubergines lengthwise in a fan pattern at intervals of about 5 mm, leaving about 1.5 cm intact at the stem base so that a stable fan is formed.
Cut the tomatoes and mozzarella into thin slices. Finely chop or press the garlic and mix it in a small bowl with the olive oil and a pinch of salt and pepper.
Filling & baking
Carefully fan out the aubergines slightly. Alternate inserting a slice of tomato and a slice of mozzarella into each cut. Place the stuffed aubergines side by side in a lightly oiled baking dish.
Chef's tip
Cutting tip: Place two wooden cooking spoons on the left and right sides of the aubergine as stoppers. This easily prevents you from accidentally cutting all the way through the aubergine.
Flavor tip: If you want to intensify the Mediterranean flavor even further, drizzle a splash of fine crema di balsamico over the melted mozzarella before serving.
Ingredients
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