Hasselback Eggplant Recipe

Looking for that perfect baked dish with eggplant tomato and cheese? This Hasselback Eggplant Recipe is the one.

For more such recipes, check out my channel:  https://goo.gl/XBwLLc

If there’s Hasselback Potato and Hasselback fried Chicken then why not eggplants?

I just love to cut the eggplants into the accordion. That allows almost every inch of the eggplant to be stuffed with cheese and tomato sauce.

This recipe is a personal favourite and I often like to have it with spaghetti or some plain toast!

Though there are two three components to the recipe, overall it is really a simple one to try out.

Hasselback Eggplant Recipe                 Serves 4 to 6

Ingredients:

FOR THE TOMATO SAUCE

Tomato(roughly chopped) – 4 to 5 large

Garlic (chopped finely) – 4 cloves

Capsicum (chopped finely) – ½

Dried herb(Oregano/Mixed/Parsley) – ½ tsp

Red chili powder – ½ tsp

Black pepper powder – ¼ tsp

Tomato sauce – 2 tblsp

Light soy sauce – 1 tsp

Synthetic vinegar – 1 tblsp

Oil – 2 tblsp

Sugar – ½ tsp

Salt – to taste

FOR THE CHARRED ONIONS

Onion(thickly sliced) – 2 to 3 medium

Oil – as required

Mozzarella cheese (grated or sliced) – enough to stuff the eggplants and a little more

Cheddar cheese(grated) – ¼ cup

Extra virgin olive oil – as required

Method:

1.    FOR THE TOMATO SAUCE: heat oil in a wok. Add in the capsicum and fry till it releases its aroma. Then add in the garlic and sauté briefly. Add in the tomato. Season with salt and sugar. Add in the soy sauce, tomato sauce, dried herbs, red chili powder and pepper powder. Mix well. Cover and cook on low heat for 10 mins.

2.    Check after 10 mins. If required cook covered for a longer time till the sauce becomes thick and the tomato has almost disintegrated. Finish off with vinegar. Keep aside and cool completely.

3.    FOR THE CHARRED ONIONS: Heat a grill pan or regular pan. Brush with oil. Place the onion slices and cook for a few seconds on high. Brush the top of the slices with oil and flip them over. As soon as they are charred slightly, get them out. Keep them aside.

4.    Cut the eggplants in half lengthwise along the stalk. Turn them over on the flat side and using two chopsticks as guide cut them into ¼ inch slices. This is the accordion cut.

5.    Take a large baking dish and spread a thin layer of the tomato sauce at the base. Drizzle some olive oil. Place the eggplants to fit them in.

6.    Fill the eggplants first with the charred onions, then the mozzarella and cheddar cheeses and finally with the tomato sauce. Spoon over the extra sauce on the eggplants.

7.    Season with salt, pepper and dried herbs. Drizzle more olive oil on the eggplants. Sprinkle some mozzarella on top and bake at 180 C for 20 mins. Reduce the heat to 150 C and bake till done.

8.    Sprinkle some cheddar cheese on top and serve hot with boiled pasta or toast.

© Rinki’s Kitchen