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.
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.
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.
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.
Frequently Asked Questions
What is the preparation time for Hasselback Aubergine Flatbread?
The preparation time for Hasselback Aubergine Flatbread with hummus & sun-dried tomatoes is between 35 and 55 minutes.
What is the total time required to make Hasselback Aubergine Flatbread with hummus & sun-dried tomatoes?
The total time required to make Hasselback Aubergine Flatbread with hummus & sun-dried tomatoes is between 45 and 65 minutes.
How many servings does Hasselback Aubergine Flatbread provide?
4 servings
What are the main ingredients in Hasselback Aubergine Flatbread?
Aubergine, Capers, Flatbread, Flatbreads, Fresh Oregano, Garlic Clove, Garlic Cloves, Green Leaves, Honey, Hummus, Onion, Onions, Pecan Nuts, Sun-Dried Tomatoes
What is the nutritional information of Hasselback Aubergine Flatbread?
Calories: 642, Carbs: 100 grams, Fat: grams, Protein: 16.4 grams, Sugar: 34.6 grams, Salt: 1037 grams
How do I prepare Hasselback Aubergine Flatbread?
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.
What should be prepared from my kitchen to make Hasselback Aubergine Flatbread?
Aubergine, Capers, Flatbread, Flatbreads, Fresh Oregano, Garlic Clove, Garlic Cloves, Green Leaves, Honey, Hummus, Onion, Onions, Pecan Nuts, Sun-Dried Tomatoes
How many calories does Hasselback Aubergine Flatbread have?
642 calories
How much fat content does Hasselback Aubergine Flatbread have?
grams
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