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Hasselback Eggplant and Greek Eggplant Boats

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Course Main Dishes

Ingredients
  

  • 1 eggplant
  • 3 tbsp basil pesto
  • 2 tomatoes
  • 2 mozzarella balls
  • 3 oz ham
  • olive oil
  • roasted pine nuts (optional)
  • 1 eggplant
  • olive oil
  • feta
  • 0.5 small onion
  • 1 small garlic clove
  • 4 oz ground meat
  • 1 tsp oregano
  • pepper
  • salt
  • 2 oz black olives
  • 5 oz sieved tomatoes
  • 0.25 cucumber
  • 3 oz Greek yogurt
  • 1 dash lemon juice
  • 1 small garlic clove
  • salt
  • pepper

Instructions
 

  • Using 2 wooden spoons placed either side of the vegetable as an aid, cut into the eggplant at equal intervals. The wooden spoons stop you from cutting right through the eggplant. The slices should be about ¼-inch thick.
    Brush the pesto inside each gap in the eggplant.
    Chop the tomato and mozzarella into slices and insert them into the gaps together with the ham. Place the filled eggplant in a casserole dish, pour some olive oil on top and bake at 325°F for 45 minutes.
    Garnish the cooked Eggplant Hasselback with basil, parmesan and roasted pine nuts.
  • Cut an eggplant in half and slice the inside in the form of a checkerboard. Use a spoon to remove the eggplant cubes and heat them with some olive oil in a pan.
    Add the chopped onion and diced garlic to the eggplant cubes and braise. Next, add the ground meat and sear. Season everything with oregano, pepper and salt. Add the black olive and sieved tomatoes before leaving everything to simmer for around 5 minutes.
    Spoon the ground meat into the hollowed-out eggplant halves. Sprinkle feta cheese on top and bake everything at 325°F for 40 minutes.
    In the meantime, you can get to work on the tzaziki. Simply mix all the ingredients together and spoon it onto the baked eggplant before serving.

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