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Hasselback Eggplants


Hasselback Eggplants



  • 2 medium eggplants
  • 4 cloves garlic, thinly sliced
  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon red pepper flakes (optional)
  • 1/4 cup fresh parsley, finely chopped
  • 2 tablespoons lemon juice
  • 1/4 cup grated Parmesan cheese (optional)


  1. Prepare the Eggplants:
    • Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
    • Wash the eggplants and pat them dry. Make crosswise cuts in each eggplant about 1/4 inch apart, slicing almost all the way through but leaving the bottom intact to hold the slices together.
  2. Season the Eggplants:
    • Gently insert the thinly sliced garlic into some of the slits in the eggplants.
    • Place the eggplants on the prepared baking sheet. Drizzle with olive oil, making sure it gets into the slits. Season with salt, black pepper, and red pepper flakes (if using).
  3. Roast the Eggplants:
    • Roast in the preheated oven for about 35-40 minutes, or until the eggplants are tender and the edges are golden brown.
  4. Prepare the Herb Mixture:
    • While the eggplants are roasting, mix the finely chopped parsley with the lemon juice in a small bowl.
  5. Finish the Dish:
    • Once the eggplants are done roasting, remove them from the oven. Drizzle the parsley and lemon juice mixture over the eggplants.
    • If using, sprinkle the grated Parmesan cheese on top and return to the oven for an additional 5 minutes, or until the cheese is melted and bubbly.
  6. Serve:
    • Serve the Hasselback eggplants warm as a side dish or a main course. Enjoy the blend of flavors and textures in this delightful dish!

Hasselback eggplants are a fantastic way to enjoy this versatile vegetable with a burst of flavor in every bite.

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