Eggplant hasselback mozza

Method

1. 1

   Preheating of the oven and preparation of eggplant

2. 2

   Preheat the oven to 180°C. Wash the eggplant and dry it thoroughly. Put it on a board and make regular cuts throughout the length, spaced about 1 cm, without going to the end to keep it whole at the base. Slightly salt inside the cuts and let rest for a few minutes if you want to make it a little water. Then place the eggplant in a baking dish.

3. 3

   Seasoning of eggplant

4. 4

   Drizzle the eggplant with some olive oil, making sure to pour it into the cuts to perfume the flesh. Sprinkle with paprika homogeneously, then add a little basil. Gently massage the eggplant with your fingers or using a brush to distribute the seasoning without damaging it. This step allows you to taste from the beginning of cooking and help the eggplant to become melted in the oven.

5. 5

   First cooking of eggplant

6. 6

   Bake seasoned eggplant for a first cooking phase of about 25 to 30 minutes. This initial cooking is important as it allows the flesh to begin to soften before adding mozzarella. Check at the end of the cooking process that the cuts open slightly and the flesh begins to become supple. If the eggplant colour too quickly, cover it very lightly with a sheet of baking paper or lower the temperature a little.

7. 7

   Preparation of tomato sauce

8. 8

   While the eggplant is cooked, peel the onion and garlic, then chop them finely. Heat the remaining olive oil in a saucepan and add the onion. Let it cook for a few minutes stirring until it becomes translucent. Then add garlic, then peeled tomatoes. Crush them with a spoon to get a more homogeneous sauce. Add the rest of the basil and simmer over low heat for about 30 minutes, stirring occasionally until the sauce thickens.

9. 9

   Cut of mozzarella

10. 10

    Drain the mozzarella carefully to prevent it from making too much water during cooking. Then cut into thin slices or pieces, adapted to the size of the eggplant cuts. Try to get regular portions so they can be distributed harmoniously. A well drained mozzarella will gratin better and avoid soaking the dish at the time of final passage to the oven.

11. 11

    Aubergine lining

12. 12

    Take the eggplant out of the oven with caution. Take advantage of the fact that it is already relaxed to gently spread the cuts without breaking them. Slip the pieces of mozzarella between the slices of eggplant, evenly throughout the length. If necessary, add a light paprika veil or a little basil on top to strengthen the fragrance. Place the eggplant in the dish with a well-open and generous presentation.

13. 13

    Final cooking and gratin

14. 14

    Return the eggplant to the oven for about 20 minutes, until the mozzarella is well melted and slightly gratinated in places. Watch the cooking at the end of the tour to keep a nice color without burning the cheese. The eggplant must be very tender, almost confit, and the mozzarella must have melted into the cut. If you like a golden top, finish with a few extra minutes in warmer heat.

15. 15

    Finishing of the dish and service

16. 16

    Heat the tomato sauce if necessary, then pour it into the plates or bottom of a serving dish. Place the eggplant hasselback with mozzarella over it or serve the sauce separately, according to the desired presentation. Add some remaining basil at the time of service. Serve very hot, when the eggplant is melted and the cheese is still spinning, to take full advantage of the contrast between tomato sauce and gratin filling.

Nutrition

calories

99

fatContent

6.3

fiberContent

2.1

sugarContent

3.6

sodiumContent

0.16

proteinContent

4.6

carbohydrateContent

5.9

saturatedFatContent

3.2

Indicative values from the source, for the original recipe.

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