Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Watch how to make this recipe.
Hasselback Greek Eggplant
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- Level: Easy
- Total: 1 hr 45 min
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 257
- Total Fat
- 17 g
- Saturated Fat
- 7 g
- Carbohydrates
- 17 g
- Dietary Fiber
- 6 g
- Sugar
- 10 g
- Protein
- 10 g
- Cholesterol
- 35 mg
- Sodium
- 800 mg
Inspired by Hasselback potatoes, here we slice an eggplant almost all the way through, leaving it attached at the stem so we can fan out the slices and fill them with tempting Greek-influenced ingredients. The key to success is choosing a large eggplant that’s smooth and firm and feels heavy for its size. Salting the sliced eggplant softens it just enough so that you can fan out the layers and create the Hasselback effect. The technique makes a beautiful presentation and guarantees that lots of surface area gets deliciously browned on the cheesy eggplant. Try it as a vegetarian main with a salad or as a hearty side to serve as part of a larger Mediterranean-themed meal.
- Level: Easy
- Total: 1 hr 45 min
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 257
- Total Fat
- 17 g
- Saturated Fat
- 7 g
- Carbohydrates
- 17 g
- Dietary Fiber
- 6 g
- Sugar
- 10 g
- Protein
- 10 g
- Cholesterol
- 35 mg
- Sodium
- 800 mg
Ingredients
Directions
- Slice a small strip of skin from one side of the eggplant so it lies flat. Cut 6 more slices vertically all the way up to the stem of the eggplant at about 1/2-inch intervals; make sure to leave the slices attached at the stem like a fan. Season the slices with 1 teaspoon salt. Let the eggplant sit for 15 to 20 minutes to allow the salt to soften the flesh and make it slightly pliable.
- Meanwhile, preheat oven to 375 degrees F and line a baking sheet with parchment.
- Combine the tomato, zucchini, garlic, 1/2 teaspoon oregano, the red pepper flakes and 1/4 teaspoon salt. Drizzle with 1 tablespoon olive oil and toss well. Let sit for 5 to 10 minutes for the vegetables to give up their juices.
- Stir together the marinara, remaining 1/2 teaspoon oregano and the cinnamon in a small bowl. Combine the mozzarella and feta in another small bowl and toss.
- Once the eggplant has softened a bit, pat it dry and place on the prepared baking sheet. Fan the slices open and gently press down on the eggplant so it stays fanned. Brush the cut sides with about half of the sauce. Distribute the vegetables evenly between and over the slices, reserving the juices in the bowl. Sprinkle the cut sides with about half of the cheese mixture. Stir the remaining tablespoon of olive oil into the vegetable juices in the bowl and drizzle the mixture all over the eggplant. Drizzle with the remaining marinara and sprinkle with the remaining cheese mixture. Bake until the eggplant is tender when pierced with a knife near the stem and the cheese is browned and crusty, 1 hour to 1 hour 20 minutes.
