I love Eggplant! Recently I came across a cooking video of an eggplant slit and stuffed with tomatoes and cheese. Unfortunately I did not save the video and several days later went back to look for it but couldn’t find it! Couldn’t find it on my FB feed, couldn’t find it on the web….but came across several versions of the same dish. So picked up ideas from here and there and came up with this…
Here’s what you will need…
1 large Eggplant
Tomatoes on the vine, sliced
Cilantro for garnish
Here’s what you will need to do with all of the stuff above…
Preheat oven to 350 degrees.
Wash, stem and dry the eggplant.
Slice the Eggplant hasselback style without going all the way through.
I read this tip about running a skewer through the bottom of the eggplant and use that as a guide while slicing! Worked like a charm!
Spread pesto generously between each slice, spreading it around as much as you can.
Follow up by stuffing tomato and mozzarella slices in between each cut.
Drizzle olive oil and bake in a lightly greased oven-proof dish.
I used a couple of toothpicks to hold the stuffed Eggplant in place so it would stay in place.
Bake for around an hour till the Eggplant is ready!
Garnish with finely chopped cilantro.