Hasselback aubergines Italian-style

This hasselback aubergine dish consists of aubergines which are sliced almost all the way through, the slices are then filled with fresh sliced tomato, mozzarella and pesto before cooking them.

Difficulty

Low

Time

40 min

Author

Braun

Ingredients

Servings

4

4

200 , thinly sliced

3 , thinly sliced

120 , approx. or as needed

100 , grated

, as needed

, as needed

, as needed

Utensils

HF5030

Instructions

1

Place the aubergine horizontally on a chopping board. Position wooden spoons or skewers alongside the aubergine to prevent the knife from cutting all the way through, then make 1 cm wide incisions down the entire length of the aubergine.

2

Widen the slices a little with your fingers, season with a little olive oil, and a pinch of salt and pepper.

3

Place the aubergines inside the drawer on the grill.

 

Tip: Work in batches if necessary – the number of aubergines you can fit inside the drawer at once will depend on the size of the vegetables.

4

Select VEGETABLES, 180°C, set 15 minutes and press START.

5

Remove the drawer, then fill the aubergines by inserting a slice of mozzarella, a slice of tomato and a little pesto into the alternating cuts. Finish with a handful of grated Parmesan and drizzle some olive oil over the top.

6

Select VEGETABLES, 180°C, set 10 minutes and press START.

 

Serve.