Hasselback Eggplant With Garlic-Yogurt Sauce at Katie Eliott blog

Hasselback Eggplant With Garlic-Yogurt Sauce. Slice the tomato and mozzarella into thin slices. Sprinkle salt, pepper, garlic, and olive oil, and cover with foil and bake for 50 minutes until eggplant is tender. No, it’s not halloween candy—it’s hasselback eggplant. Spoon some marinara between each eggplant slice, then layer on the tomato and cheese slices, as well as some thinly sliced. 1 large eggplant (1½ pounds) salt. Alternate tomatoes, basil, and cheese in each eggplant slice. 1/4 cup oregano leaves, whole. Eggplant hassleback is a delicious and low calorie take on the traditional swedish potato hassleback recipe. This hasselback roasted eggplant is one my favorite example of eggplant living its best life. 1 cup panko bread crumbs. Raw eggplant tends to have the texture of dry sponge: Soft yet hard, and quite dry. 2 tablespoons ground dried aleppo pepper. Place the eggplant directly on the sauce. But dosed with a good amount of salt and cooked for a long time, eggplant becomes a silky, indulgent vegetable.

Eggplant hassleback is a delicious and low calorie take on the traditional swedish potato hassleback recipe. Sprinkle salt, pepper, garlic, and olive oil, and cover with foil and bake for 50 minutes until eggplant is tender. 2 tablespoons ground dried aleppo pepper. Spoon some marinara between each eggplant slice, then layer on the tomato and cheese slices, as well as some thinly sliced. Raw eggplant tends to have the texture of dry sponge: No, it’s not halloween candy—it’s hasselback eggplant. Alternate tomatoes, basil, and cheese in each eggplant slice. 1 cup panko bread crumbs. Slice the tomato and mozzarella into thin slices. 1 cup jarred piquillo peppers, patted dry and chopped.

Rinki's Kitchen Hasselback Eggplant Recipe

Hasselback Eggplant With Garlic-Yogurt Sauce But dosed with a good amount of salt and cooked for a long time, eggplant becomes a silky, indulgent vegetable. Spoon some marinara between each eggplant slice, then layer on the tomato and cheese slices, as well as some thinly sliced. 1 large eggplant (1½ pounds) salt. Raw eggplant tends to have the texture of dry sponge: 1 cup panko bread crumbs. This hasselback roasted eggplant is one my favorite example of eggplant living its best life. Serves 4 as an appetizer or 2 as a main dish. 1/4 cup oregano leaves, whole. Eggplant hassleback is a delicious and low calorie take on the traditional swedish potato hassleback recipe. No, it’s not halloween candy—it’s hasselback eggplant. Slice the tomato and mozzarella into thin slices. 2 tablespoons ground dried aleppo pepper. A soft and creamy center. Place the eggplant directly on the sauce. Alternate tomatoes, basil, and cheese in each eggplant slice. Sprinkle salt, pepper, garlic, and olive oil, and cover with foil and bake for 50 minutes until eggplant is tender.