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Hasselback Aubergine alla Caprese | Fan-Cut Oven Delight
(0)
55 min
Under an hour
Knuspr-Küche
Ganze Auberginen fächerförmig eingeschnitten, mit aromatischem Knoblauch-Kräuter-Öl und Pesto bestrichen, saftigen Tomatenscheiben und zartem Mozzarella gefüllt und im Ofen goldbraun überbacken. Vollendet mit knusprigen Pinienkernen, geriebenem Parmesan und frischem Basilikum – ein unwiderstehlicher mediterraner Ofengenuss!
Preparation method
Preparation
Preheat the oven to 200 °C top/bottom heat (or 180 °C fan) and grease a suitable baking dish or baking sheet with a little olive oil.
Wash the aubergines and pat dry. Place the aubergines lengthwise on a cutting board and slice crosswise at intervals of approx. 5 to 7 mm to create a fan. Important: Do not cut through the stem end, so that the aubergine is held together at the top and fans out like an accordion.
Wash the tomatoes and cut into thin slices. Drain the mozzarella and likewise cut into even, thin slices.
Chef's tip
Slicing tip: Place two wooden cooking spoons or chopsticks to the left and right of the aubergine. The sticks will automatically stop the knife blade so you do not accidentally cut all the way through.
Variation tip: For an even crispier crust, mix the grated Parmesan with 2 tbsp panko breadcrumbs before sprinkling it over the fans.
Ingredients
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