Thinly sliced eggplant gets stuffed with antioxidant-rich pesto and baked for a tender side dish full of fresh Mediterranean flavors!

Give plain eggplant a makeover, Hasselback style. In this recipe, super thin slices of eggplant are stuffed with a robust, herb-filled pesto and roasted for a simple, yet dazzling, side dish. Best of all, this hearty veggie is ready for the table in less than an hour from start to finish!

The mild flavor of eggplant plays well with a rich and flavorful sauce. We used this simple dairy-free pesto recipe for a garlicky blend of fresh basil, pine nuts, and olive oil. Drizzling every nook and cranny of the Hasselback eggplant with this pesto makes the eggplant come alive with its zesty flavor!

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Need another reason to add eggplant to your diet? This nutritious nightshade is high in antioxidants and is full of fiber, folate, B-vitamins, and potassium.

To make this Hasselback eggplant dish, start by slicing the eggplant in half lengthwise. With the cut side down, thinly slice each half into ⅛ inch slices without cutting all the way through. Brush olive oil over the top and bake for 20 minutes. Tip: Don’t worry about brushing through every single slice, as the olive oil will naturally settle in as it bakes.

Use a spoon to fill the slices with the pesto mixture, then return the eggplant to the oven for 10 minutes longer. Serve hot, garnished with fresh basil.

Jennafer Ashley

Hasselback Eggplant Stuffed with Pesto

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Total time:45 mins

Cook Time:35 mins 35 minutes

Prep Time: 10 mins 10 minutes

Serves:2

Hasselback Eggplant Stuffed with Pesto

Recipe by: Jennafer Ashley

Thinly sliced eggplant gets stuffed with antioxidant-rich pesto and baked for a tender side dish full of fresh Mediterranean flavors.

Tools

• Baking sheet
• Parchment paper
• Sharp knife

Ingredients

• 1 eggplant
• 1 T olive oil
• ⅓ cup pesto
• 2 T chopped basil for serving (optional)

Instructions

• Preheat the oven to 400°F and line a baking sheet with parchment paper.
• Slice the eggplant in half lengthwise. With the eggplant cut side down, thinly slice the eggplant to roughly ⅛ inch slices without cutting all the way through.
• Brush with olive oil and bake for 20 minutes.
• Spoon the pesto evenly over the eggplant and return to the oven for 10-15 minutes longer.
• Serve hot, garnished with fresh basil.

Looking for Paleo ingredients? Here’s what we recommend:
Extra virgin olive oil (Sky Organics)

Love eggplant? Try any of these flavorful Paleo recipes:

• Pasta-Less Eggplant Roll-Ups
• Crispy Eggplant Fries
• Baked Eggplant Caprese