I've been gazing admiringly at pictures of hasselback potatoes - a very fancy looking roast potato meets baked/ jacket potato hailing from Sweden. Then I discovered a slightly sad aubergine lurking in the refrigerator drawer and wondered whether I could possibly give him a hasselback makeover!
Aubergine alone can be slightly squashy and bland so I've added a punchy sweet chilli glaze (NomNomPaleo has a great additive-free sriracha recipe that takes a mere 20 minutes to make).
Serve as a vegetarian main or as a fancy schmanzy side dish. Can also be served cold.
Sweet Chilli Hasselback Aubergine
Grain-free, Gluten-free, Dairy-free, Nut-free
Serves 2 as a side
Ingredients:
1 medium aubergine, washed, dried and halved lengthways
2 tbsp raw honey (or maple syrup if vegan)
1 tbsp sesame oil
1 tbsp tamari (or coconut aminos)
1 tsp GF fish sauce
1-2 tbsp sriracha, to taste (great recipe here)
1 tbsp sesame seeds
To garnish: sesame seeds, pinch of chilli flakes, small handful roughly chopped coriander
Instructions:
1. Preheat oven to 180 degrees celsius, 356 degrees farenheit.
2. In a small bowl or lidded jar whisk or shake together honey, sesame oil, tamari (coconut aminos), fish sauce, sriracha to taste and sesame seeds. Set aside.
3. Hasselback the aubergine halves by laying each half in turn, cut side up, between 2 wooden spoon handles. Cut slices approx half cm apart only to the point the knife blade touches the wooden spoon handles (i.e. not cutting all the way down).
4. Lay hasselbacked aubergines, cut side up, on a baking sheet and spoon approx 2 tbsp of the marinade on each cut surface, spreading evenly and opening the slits to allow marinade in.
5. Bake in preheated oven for 35-45 minutes, or until golden brown and aubergine soft and cooked through. Check halfway through cooking time and spread a little extra marinade on if looking dry.
6. Serve sprinkled with extra sesame seeds, a pinch of chilli flakes and chopped coriander, Drizzle over any extra marinade or serve on the side for dipping.
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| Sweet Chilli Hasselback Aubergine |
Aubergine alone can be slightly squashy and bland so I've added a punchy sweet chilli glaze (NomNomPaleo has a great additive-free sriracha recipe that takes a mere 20 minutes to make).
Serve as a vegetarian main or as a fancy schmanzy side dish. Can also be served cold.
Sweet Chilli Hasselback Aubergine
Grain-free, Gluten-free, Dairy-free, Nut-free
Serves 2 as a side
Ingredients:
1 medium aubergine, washed, dried and halved lengthways
2 tbsp raw honey (or maple syrup if vegan)
1 tbsp sesame oil
1 tbsp tamari (or coconut aminos)
1 tsp GF fish sauce
1-2 tbsp sriracha, to taste (great recipe here)
1 tbsp sesame seeds
To garnish: sesame seeds, pinch of chilli flakes, small handful roughly chopped coriander
Instructions:
1. Preheat oven to 180 degrees celsius, 356 degrees farenheit.
2. In a small bowl or lidded jar whisk or shake together honey, sesame oil, tamari (coconut aminos), fish sauce, sriracha to taste and sesame seeds. Set aside.
3. Hasselback the aubergine halves by laying each half in turn, cut side up, between 2 wooden spoon handles. Cut slices approx half cm apart only to the point the knife blade touches the wooden spoon handles (i.e. not cutting all the way down).
4. Lay hasselbacked aubergines, cut side up, on a baking sheet and spoon approx 2 tbsp of the marinade on each cut surface, spreading evenly and opening the slits to allow marinade in.
5. Bake in preheated oven for 35-45 minutes, or until golden brown and aubergine soft and cooked through. Check halfway through cooking time and spread a little extra marinade on if looking dry.
6. Serve sprinkled with extra sesame seeds, a pinch of chilli flakes and chopped coriander, Drizzle over any extra marinade or serve on the side for dipping.
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