Tuesday, 3 December 2013 - , , , , , 0 comments

RECIPE : Pesto, Mozzarella & Tomato Hasselback Aubergine


You will have seen other recipes for Hasselback aubergines on this blog.
(Click HERE and HERE to see) 
I came up with this technique (based on a traditional way to serve potatoes), as a great way to pack flavour into an otherwise bland aubergine. These make the perfect accompaniment to a piece of grilled fish, chicken or steak-or are just perfect and filling served in their own right with a simple salad.

These pesto hasselbacks are only 3pp/approx.200kcal per serving

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YOU WILL NEED:(serves 2 as an accompaniment)

1 aubergine
(I used white but regular purple will do)
1 half fat mozzarella ball
1 large tomato
2 teaspoons pesto sauce
(If you use more than this you will have to charge propoints for it)
Fresh sage or basil leaves
black pepper 

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Start by cutting the aubergine in half lengthways. Remove the hard stalk at the top.
Using a small, sharp knife, make deep cuts all the way along the aubergine. Try not to cut all the way through. Keep the cuts fairly close together so that you have lots of grooves to pack full of ingredients.


Measure one teaspoon of pesto sauce per half of aubergine. Using a butter knife, spread the pesto between the leaves' of the aubergine. Don't worry if it oozes out-it looks more rustic and home made this way!


Repeat until you have spread the pesto into both aubergine halves.


Cut the tomato in half, then into thin slices.


Pack the tomato tightly into the aubergine slices, leaving room to do the same with the mozzarella.


Halve the mozzarella ball and cut into slices.


Pack the mozzarella slices in-between the tomato, adding fresh whole sage or basil leaves to really boost the flavours. Don't worry if the aubergine curves under the strain!


Season well with black pepper, then roast on a baking sheet for 30 minutes in a pre-heated oven at 200C/400F/Gas6.
Serve with your chosen accompaniment.

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Oozy, tasty, yumsville.

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