I get excited over eggplant. In any form. And this recipe is no exception. Even as I read the cookbook, I know the end result will be delicious. I've made hasselback potatoes with great success, so why not this intriguing version.
Large eggplants are halved lengthwise and then sliced almost all the way through. A paste of tiny drop red peppers, scallions, pomegranate molasses, panko breadcrumbs, cumin, fresh mint leaves, olive oil and lemon juice is stuffed into the slits. The excess paste is patted onto the tops of the eggplant and then baked.
Bask in the aroma, wafting from that hot oven. Revel in the tangy taste. It is a visual and palatable delight.
HASSELBACK EGGPLANT
Adapted from The Side Dish Bible
Serves 4
DF, VN, EF, V
1 large Eggplant
Kosher Salt
1/2 cup Red Pepper Drops or Roasted Red Peppers
2 tablespoons Pomegranate Molasses
1/2 cup Panko Breadcrumbs
4 Scallions
1/2 teaspoon Chile Powder
1/2 teaspoon Paprika
1/2 teaspoon Cumin powder
1 tablespoon Lemon Juice
3 tablespoons Olive Oil
10 Mint leaves plus more for garnishing
Trim and halve the eggplant lengthwise.
Lay the cut side down and make slits, 1/4 inch apart, going about 3/4 way down. Do not go all the way down as you want the eggplant to hold together.
Salt the eggplant well, opening the slits and salting in-between the slices.
Heat oven to 400F/210C.
Place the remaining items in a food processor. Pulse till you have a fairly smooth paste. Scrape the paste into a bowl.
Cover a baking sheet with foil.
Oil the foil liberally so the underside of the eggplants will not stick.
Place eggplants on foil.
Spread the paste inside the slits, making sure to go all the way to the bottom of the slit.
Cover the eggplants with remaining paste.
Place eggplant halves on foil and bake uncovered for 45-50 minutes or till the eggplants are soft when pierced with a knife tip.
If the top isn't quite crisp you could broil it for a few minutes to get a crusty topping.
Serve hot.
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