Happy Meatless Monday guys! Today’s recipe is Hasselback Eggplant with Fresh Pesto – one of the tastiest ways to have eggplants/aubergines! 😋
How’s your Monday been? It’s been freezing cold here but the sun was shining today so it’s all good! And of course, as every weekday, we’ve been quite busy. 🙂
About the recipe…I know it’s the end of January and eggplants are not in season but when I spotted them in the shop I decided I was gonna make the MM: Eggplant, Tomato & Mozzarella Bake we love. Well, I didn’t make it, but I came up with these beautiful Hasselback Eggplants instead. I was craving something fresh tasting and looking 😀 so here we go.
I used Mozzarella cheese, sliced tomato, Gouda cheese and of course, the homemade pesto so they turned a bit like Caprese style eggplants. Absolutely delicious! The pesto is super simple to make (I just blitz all the ingredients together) but it tastes so much better than the shop-bought. It’s definitely worth it and I’d say it’s a must for this recipe. The smell of the fresh basil is just divine and topped up (generously!) with the pest, these eggplants are out of this world! 🤤 Also, a quick tip – you can easily substitute the pine nuts for raw cashew nuts! I’ve done it a few times and it still tastes amazing!
Here’s how to make these beautiful Hasselback Eggplants with Fresh Pesto
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I hope you guys love this recipe as much as we did. Stay tuned for more quick, easy & tasty recipes coming very soon. Meanwhile, have a lovely week and make sure to stay warm! xx
For more yummy eggplant recipes check out the links below 👇
Meatless Monday: Grilled Eggplant & Corn Salad
Stuffed Eggplants with Beef & Cheese
2 Cheese & Eggs Eggplants
