Friday, August 25, 2017

Hasselback baby eggplants

Hasselback baby eggplants / Mini berinjelas Hasselback

If you have been reading me for a while now you probably know that I am a huge fan of Nigella Lawson – I was lucky enough to meet her a few years ago and got one of my books autographed. She is the one who, ages ago, introduced me to Hasselback potatoes, a recipe I find not only delicious but also really pretty.

When I was still working on the book project, I thought one day: “why not Hasselback other veggies, too?”. One day, at the farmer’s market, I saw these beautiful baby eggplants and the Hasselback feeling came back to my mind. To make things more interesting, there had to be cheese, of course, but a strong flavored one. A drizzle of garlic oil turned everything into a delicious and perfumed side dish – if my husband saw this post he would strike the word “perfumed” off, for that and “gorgonzola” cannot be in the same sentence as far as he is concerned. :D

Hasselback baby eggplants / Mini berinjelas Hasselback

Hasselback baby eggplants
own creation

12 baby eggplants (about 600g/little less than 1 ½ pounds)
4 ½ tablespoons extra virgin olive oil
1 large garlic clove
salt and freshly ground black pepper
75g gorgonzola cheese, firm enough to be sliced

Preheat the oven to 200°C/400°F. Tear 12 pieces of foil, about 20x20cm (8x8in) each, then crumple each one of them formatting into little nests – they will be the support for each eggplant, that way they don’t roll around the baking sheet.
Place the foil nests on a large baking sheet and brush their cavities with a little of the olive oil. Set aside.

In a mortar and pestle, place the garlic and salt and pound until a paste forms. Add the black pepper and the remaining olive oil and mix well.

Place each eggplant on a wooden spoon and cut into slices without going through the end – you want the eggplant to remain whole. Cut the gorgonzola into thin slices and place them inside the slits in the eggplants – make sure the cheese slices are thin enough to fit into the eggplants. Place the eggplants into the foil nests and drizzle with the garlic oil. Bake for about 25 minutes or until eggplants are tender.

Serves 4 as a side dish

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