Ah, the Hasselback technique, with its origins dating back to the 1700s in Sweden, specifically at the Hasselbacken hotel in Stockholm where it all started with potatoes. Today, we bring a twist to this classic with our Hasselback Eggplant Bake. For the uninitiated, this technique involves cutting the vegetable in such a way that it resembles an accordion, allowing flavors and seasonings to permeate every delightful, tender slice. Venturing into this dish is ideal for when you seek to impress your guests with something that looks just as tantalizing as it tastes, or simply when you yearn to elevate your weekday dinner fare.
This sublime Hasselback Eggplant Bake pairs beautifully with a simple arugula salad tossed with lemon vinaigrette, to add a subtle peppery bite, or a portion of fluffy couscous, which effortlessly sponges up the mingling juices. For a heartier meal, consider serving it alongside a rustic loaf of bread for a satisfying contrast in textures.
Hasselback Eggplant Bake
Servings: 4
Ingredients:
– 2 medium eggplants
– 2 tablespoons olive oil, plus more for greasing
– 1 teaspoon kosher salt
– 1/2 teaspoon black pepper
– 1 cup marinara sauce
– 1/2 cup grated Parmesan cheese
– 1 tablespoon fresh basil, chopped
– 1 teaspoon fresh garlic, minced
– 1/2 teaspoon dried oregano
– 1/2 cup mozzarella cheese, shredded
Directions:
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