Get ready to learn a new cooking skill, Chef! The hasselback method involves very thinly slicing an ingredient in even layers without cutting all the way through. You will be expertly applying this to aubergine, which is oven roasted then topped with a scrumptious caper, onion, garlic, honey & oregano mixture. Smeared on toasted flatbread and finished with a hummus drizzle.
Hasselback Aubergine Flatbread
Hasselback Aubergine Flatbread
with hummus & sun-dried tomatoes
Hands on Time: 35 - 55 minutes
Overall Time: 45 - 65 minutes
Ingredients:
- Aubergine
- Capers
- Flatbread
- Flatbreads
- Fresh Oregano
- Garlic Clove
- Garlic Cloves
- Green Leaves
- Honey
- Hummus
- Onion
- Onions
- Pecan Nuts
- Sun-Dried Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Butter
HASSELBACK HALVES
Preheat the oven to 220°C. Place an aubergine half, cut-side down, lengthways between the handles of two wooden spoons. Cut thin slices, through to the spoon, a few mm apart. Repeat with the remaining aubergine half.
ROASTED VEG
Spread the aubergine halves, cut-side up, on a roasting tray, coat in oil, and season. Roast in the hot oven until softened, 30-35 minutes (shifting halfway).
TOASTED PECANS
Place the chopped pecans in a deep pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CHOP-CHOP
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the sliced onions, until caramelised, 8-10 minutes. Mix through the chopped capers, and grated garlic and cook until fragrant, 1-2 minutes (shifting constantly). Add ½ the chopped oregano, ½ the honey and seasoning. Remove from the heat and set aside.
NUTTY SALAD
Place the rinsed leaves into a bowl and toss with the chopped sun-dried tomatoes, a drizzle of olive oil, seasoning, and the toasted pecan nuts. Set aside.
FLAVOURFUL FLATBREAD
Place a pan over medium heat with a drizzle of oil and a knob of butter. When hot, toast the flatbread until golden, 1-2 minutes per side.
BRING IT TOGETHER
In a bowl, loosen the hummus with water in 5ml increments until drizzling consistency and season.
NO-HASSLE DINNER!
Lay down the toasted flatbread and top with the dressed salad. Place the hasselback aubergine, and top with the caper-onion mixture on top. Drizzle with the remaining honey and the loosened hummus. Garnish with the remaining chopped oregano.
Aubergine - 250g
Pecan Nuts - 10g
Onion - 1
Capers - 5g
Garlic Clove - 1
Fresh Oregano - 4g
Honey - 10ml
Green Leaves - 20g
Sun-dried Tomatoes - 30g
Hummus - 40ml
Flatbread - 1
HASSELBACK HALVES
Preheat the oven to 220°C. Place an aubergine half, cut-side down, lengthways between the handles of two wooden spoons. Cut thin slices, through to the spoon, a few mm apart. Repeat with the remaining aubergine halves.
ROASTED VEG
Spread the aubergine halves, cut-side up, on a roasting tray, coat in oil, and season. Roast in the hot oven until softened, 30-35 minutes (shifting halfway).
TOASTED PECANS
Place the chopped pecans in a deep pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CHOP-CHOP
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the sliced onions, until caramelised, 8-10 minutes. Mix through the chopped capers, and grated garlic and cook until fragrant, 1-2 minutes (shifting constantly). Add ½ the chopped oregano, ½ the honey and seasoning. Remove from the heat and set aside.
NUTTY SALAD
Place the rinsed leaves into a bowl and toss with the chopped sun-dried tomatoes, a drizzle of olive oil, seasoning, and the toasted pecan nuts. Set aside.
FLAVOURFUL FLATBREAD
Place a pan over medium heat with a drizzle of oil and a knob of butter. When hot, toast the flatbreads until golden, 1-2 minutes per side.
BRING IT TOGETHER
Set aside. In a bowl, loosen the hummus with water in 5ml increments until drizzling consistency and season.
NO-HASSLE DINNER!
Lay down the toasted flatbread and top with the dressed salad. Place the hasselback aubergine, and top with the caper-onion mixture on top. Drizzle with the remaining honey and the loosened hummus. Garnish with the remaining chopped oregano.
Aubergine - 500g
Pecan Nuts - 20g
Onion - 1
Capers - 10g
Garlic Clove - 1
Fresh Oregano - 8g
Honey - 20ml
Green Leaves - 40g
Sun-dried Tomatoes - 60g
Hummus - 80ml
Flatbreads - 2
HASSELBACK HALVES
Preheat the oven to 220°C. Place an aubergine half, cut-side down, lengthways between the handles of two wooden spoons. Cut thin slices, through to the spoon, a few mm apart. Repeat with the remaining aubergine halves.
ROASTED VEG
Spread the aubergine halves, cut-side up, on a roasting tray, coat in oil, and season. Roast in the hot oven until softened, 30-35 minutes (shifting halfway).
TOASTED PECANS
Place the chopped pecans in a deep pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CHOP-CHOP
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the sliced onions, until caramelised, 10-12 minutes. Mix through the chopped capers, and grated garlic and cook until fragrant, 1-2 minutes (shifting constantly). Add ½ the chopped oregano, ½ the honey and seasoning. Remove from the heat and set aside.
NUTTY SALAD
Place the rinsed leaves into a bowl and toss with the chopped sun-dried tomatoes, a drizzle of olive oil, seasoning, and the toasted pecan nuts. Set aside.
FLAVOURFUL FLATBREAD
Place a pan over medium heat with a drizzle of oil and a knob of butter. When hot, toast the flatbreads until golden, 1-2 minutes per side.
BRING IT TOGETHER
Set aside. In a bowl, loosen the hummus with water in 5ml increments until drizzling consistency and season.
NO-HASSLE DINNER!
Lay down the toasted flatbread and top with the dressed salad. Place the hasselback aubergine, and top with the caper-onion mixture on top. Drizzle with the remaining honey and the loosened hummus. Garnish with the remaining chopped oregano.
Aubergine - 750g
Pecan Nuts - 30g
Onions - 2
Capers - 15g
Garlic Cloves - 2
Fresh Oregano - 12g
Honey - 30ml
Green Leaves - 60g
Sun-dried Tomatoes - 90g
Hummus - 125ml
Flatbreads - 3
HASSELBACK HALVES
Preheat the oven to 220°C. Place an aubergine half, cut-side down, lengthways between the handles of two wooden spoons. Cut thin slices, through to the spoon, a few mm apart. Repeat with the remaining aubergine halves.
ROASTED VEG
Spread the aubergine halves, cut-side up, on a roasting tray, coat in oil, and season. Roast in the hot oven until softened, 30-35 minutes (shifting halfway).
TOASTED PECANS
Place the chopped pecans in a deep pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CHOP-CHOP
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the sliced onions, until caramelised, 10-12 minutes. Mix through the chopped capers, and grated garlic and cook until fragrant, 1-2 minutes (shifting constantly). Add ½ the chopped oregano, ½ the honey and seasoning. Remove from the heat and set aside.
NUTTY SALAD
Place the rinsed leaves into a bowl and toss with the chopped sun-dried tomatoes, a drizzle of olive oil, seasoning, and the toasted pecan nuts. Set aside.
FLAVOURFUL FLATBREAD
Place a pan over medium heat with a drizzle of oil and a knob of butter. When hot, toast the flatbreads until golden, 1-2 minutes per side.
BRING IT TOGETHER
Set aside. In a bowl, loosen the hummus with water in 5ml increments until drizzling consistency and season.
NO-HASSLE DINNER!
Lay down the toasted flatbread and top with the dressed salad. Place the hasselback aubergine, and top with the caper-onion mixture on top. Drizzle with the remaining honey and the loosened hummus. Garnish with the remaining chopped oregano.
Aubergine - 1kg
Pecan Nuts - 40g
Onions - 2
Capers - 20g
Garlic Cloves - 2
Fresh Oregano - 15g
Honey - 40ml
Green Leaves - 80g
Sun-dried Tomatoes - 120g
Hummus - 160ml
Flatbreads - 4
Woolies Products in this dish
