Saturday, 19 October 2013 - , , , 0 comments

RECIPE : Parma Ham & Mozzarella stuffed Hasselback Aubergine

A while ago, I invented a recipe for Hasselback Aubergines.
(Click HERE for link)
I always wanted to go back and revisit this idea as I knew the scope for fillings was vast and I think they look amazing.

So, when I found these white aubergines in Morissons last week (the origin of the name 'eggplant'), I felt really inspired to come up with something new. This recipe works equally well with regular purple aubergines-there is literally no difference in price, flavour or texture-purely the appearance.


My Parma Ham and Mozzarella Hasselbacks make the most succulent and delicious quick meal. Salty ham, creamy mozzarella, pungent sage and roasted aubergine combine to make a complete and sumptuous dish-perfect in its simplicity. These flavours were just meant to be together.

This recipe works out to 5pp/approx.270kcal per portion.


YOU WILL NEED : (Serves 2)

1 medium aubergine (white or purple)
1 low fat mozzarella ball 
4 slices Parma ham
A few fresh sage leaves
(or basil if you prefer)
black pepper
Frylight oil


Wash the aubergine and cut off the fibrous stalk. Cut in half horizontally.

Cut finely through the aubergine but not all the way through so that it still holds together. Cut as deeply as you can without it falling apart. By slicing thinly, the aubergine will cook quickly.

Drain the mozzarella and cut in half. Cut each half into 8 pieces.

Allowing 2 slices of Parma ham per person, cut each slice into 4.

Wrap each piece of mozzarella in a piece of ham. Don't worry about being too neat- this is a rustic dish.

Pack the ham-wrapped cheese into the slices you made in the aubergine. Space as evenly as you can across the slices. Stuff a sage or basil leaf in with the filling. Sage is a very pungent herb and gives a really distinctive Italian, perfumed flavour. Basil is more gentle and slightly sweeter in flavour. Both herbs work really well with this recipe.
Mist with Frylight oil and season with black pepper.
Roast on a baking tray in a hot oven 220C/425F/Gas7 for 20-25 minutes until the aubergine is soft and the ham and sage crispy on the edges.
Don't worry if the cheese oozes out a little-it will still taste delicious!

Serve with a fresh green salad. These simple ingredients will do all the work for you-no need to add anything.


No hassle hasselbacks.



I also made a very simple vegetarian version of this which I will be sharing soon! In the meantime, have fun experimenting and coming up with your own ideas for fillings.




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