'Hasselback' Aubergines

Each portion is 0 propoints (or approx. 75 kcal). If you decide to spray with some olive oil,(which I would recommend), it's 1 propoint (or approx.100kcal)


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You will need(For 2 servings)


1 medium/large aubergine

1 large clove garlic

1 tablespoon low-salt soy sauce

1 red onion

Fresh basil

Frylight sunflower oil

Black pepper


Optional ingredients;


Piri-Piri seasoning

Olive oil in a spray bottle


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Preheat the oven to 220 degrees centigrade.

Take the aubergine and cut it in half lengthwise.

Spray the underside with a few sprays of Frylight Sunflower oil.

Place flat-side-down on a baking tray.

Make cuts with a sharp knife all the way along the aubergine about 2-3mm apart. Be really careful not to cut all the way through the aubergine as you want it to hold together, but go as deep as you dare!


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Make a mixture of crushed garlic and low-salt soy sauce, then brush it roughly over the surface of the aubergine and into a few of the 'leaves'.(I have a rubber pastry brush-perfect for this job).


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Peel and cut the onion in half, then slice quite finely.

Push slices of onion and whole basil leaves between some of the aubergine 'leaves'.

Alternate the two ingredients, and leave some spaces in-between. Try not to make it too neat-it needs to look rustic and hand-made. Don't worry if some of the onion or basil sticks out of the top, as it goes beautifully crispy when baked. As the aubergine 'leaves' get packed out with ingredients, it becomes harder to find spaces. The aubergine will curve slightly under the strain!


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Spray the top with some more Frylight oil, or preferably olive oil from a pump spray.

(5 pumps, then spray the oil = 1pp or 40 kcal. This is usually enough for both halves but I still charge 1pp). This helps to give a beautiful glossy finish to the aubergine, crisps up the edges and enhances the flavours. At this stage, add a sprinkle of Piri-Piri seasoning if you want a hot kick to the dish. Otherwise, just season with plenty of freshly ground black pepper.


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Bake in a hot oven for 20-25 minutes.

If you want the top to be extra crispy, you can pop it under the grill for a few minutes.

To serve, just slide a fish slice or spatula under the base of the aubergine, and transfer whole, onto the plate.
Scatter with a few fresh, torn basil leaves.
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