Saturday, February 22, 2025

Pull Apart Aubergine


© 2025 | http://angiesrecipes.blogspot.com




© 2025 | http://angiesrecipes.blogspot.com


If you love cheesy pull apart bread, but don’t want to indulge yourself on carbs, this pull-apart aubergine is the answer. You can easily serve it as a main course or as an appetizer for any family gathering. I used a mix of fresh mozzarella and vintage Cheddar for the recipe, but if you are fancy that “cheese pull” effect, then replace vintage Cheddar for the shredded Mozzarella. You may not need all the pesto sauce, use the leftover for the noodles or double the recipe.

 
Pesto
  • 1 Large aubergine
  • 50 g Mini Mozzarella balls, sliced
  • 50 g cherry tomatoes, sliced
  • 50 g Cheddar, grated (or mozzarella if you love that “cheese pull” effect)
  • 30-40 g Fresh basil
  • 120 ml Olive oil
  • 1-2 tbsp Parmesan, grated
  • 2-3 Garlic cloves, chopped
  • Sea salt and pepper
  1. Cut the aubergine crosswise, but be careful not to cut all the way through. Place them in a baking dish.
  2. For pesto, place the basil, olive oil, parmesan, garlic, salt and pepper in a bowl and blend everything together. Spoon the pesto between the cubes of aubergine.
  3. Cut the cherry tomatoes and mini mozzarella into thin slices, place them on top of each other and also place them in the aubergine.
  4. Sprinkle the grated Cheddar or mozzarella over the aubergine and bake at 180C/350F for 40 minutes.
  5. Garnish with some thinly sliced basil leaves and enjoy!

© 2025 | http://angiesrecipes.blogspot.com





© 2025 | http://angiesrecipes.blogspot.com


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34 comments:

  1. Tom22/2/25 12:40

    ...I summer, I have so many egg plant that we run out of way to eat them. This looks fabulous.

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  2. DEZMOND22/2/25 13:20

    Very picturesque and eye pleasing, I would probably worry that the aubergine would stay raw and watery in the inside as it often does.

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  3. Carol @Comfort Spring Station22/2/25 14:05

    It looks fabulous!

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  4. ellie22/2/25 14:27

    Oh, I want to try it! YUM!

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  5. Ivy's Closet22/2/25 14:28

    Wow! Look amazing💖💖💖💖💖💖💖

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  6. Rainbow Evening22/2/25 14:50

    we just fry eggplants....
    nice to try your recipe.....
    Thank you for sharing.

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  7. Lola Martínez22/2/25 16:31

    Las berenjenas rellenas son manjares para nosotros, nos gustan con todo, pero personalmente las prefiero con verduras y queso, tal y como las has preparado tú. Ricas, ricas.

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  8. MELODY JACOB22/2/25 16:37

    This pull-apart aubergine recipe sounds absolutely delicious! I love the idea of using fresh mozzarella and vintage Cheddar for that cheesy goodness without the carbs. It's a perfect dish for gatherings or as a tasty main course. Thanks for sharing such a creative recipe! I’d love for you to check out my new post!

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  9. Anonymous22/2/25 18:28

    Yummy -Christine cmlk79.blogspot.com

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  10. eileeninmd22/2/25 21:38

    This meal looks so yummy, I love eggplant.
    Thanks for sharing. Take care, enjoy your day!

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  11. roentare22/2/25 22:11

    This is a very hearty dish

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  12. Lowcarb team member22/2/25 22:14

    So yum, yum, yummy.

    All the best Jan

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  13. Citu22/2/25 23:34

    Gracias por la receta. Te mando un beso.

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  14. Cooking Julia23/2/25 00:03

    What a good idea! I love it!

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  15. Brian's Home Blog23/2/25 01:20

    That sure does look delightful.

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  16. Granny Sue23/2/25 04:10

    My gosh that sounds good, and looks so appetizing. What an excellent way to use eggplant! I don't care for pesto (my granddaughter is horrified!), so is there something you can recommend as a substitute? Or that i could use in place of the basil? I wondered about tapenade.

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    Replies
    1. Angie's Recipes23/2/25 05:12

      Sue, tapenade sounds wonderful, some salsa would work great too.

      Delete
  17. Anonymous23/2/25 06:55

    This looks so delicious!

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  18. Margaret D23/2/25 12:38

    Beautiful food, Angie.

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  19. Caitlin'nMegan23/2/25 12:45

    Such a great dish. Thanks so much for the beautiful recipe 💕💛💕

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  20. My name is Erika.23/2/25 13:59

    What a good idea. That way you can put it on the table and everyone can share. I wish my husband ate eggplant. It is very tasty.

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  21. Ben | Havocinthekitchen23/2/25 16:39

    Huge fan of eggplant here, and the marriage of eggplant and cheese always is a great idea. Wonderful presentation, too!

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  22. Joanna 23/2/25 16:46

    Hello, dear Angie, this eggplant must be delicious, I came to wish you a successful and happy new week! Hugs!

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  23. David M. Gascoigne,23/2/25 17:56

    Any way you serve eggplant is a winner in my world.

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  24. The Velvet Runway23/2/25 18:16

    This looks so delicious. Thanks for sharing the recipe
    Julia x
    https://www.thevelvetrunway.com/

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  25. Lucimar da Silva Moreira23/2/25 18:38

    Angies gosto muito de berinjela deu água na boca, desejo um ótimo domingo bjs.

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  26. Bill23/2/25 20:32

    Looks very good and delicious.

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  27. Hena Tayeb23/2/25 23:34

    This look beautiful and I'm sure delicious as well.

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  28. foodtravelandwine24/2/25 01:19

    I can't wait to try it since I love aubergine!....I don't know what is going here, but I have not been able to buy good ones!...wait and see!!........Abrazotes, Marcela

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  29. Pedro24/2/25 11:36

    I love eggplants, and look delicious this way!!!

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  30. Pam27/2/25 18:16

    Beautiful and so delicious.

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  31. Federica Simoni4/3/25 16:14

    che buone!!!

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  32. Raymund | angsarap.net7/3/25 03:05

    This pull-apart aubergine is such a brilliant low-carb alternative to the classic cheesy bread!

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  33. Cocoa and Lavender7/3/25 21:49

    What a fun idea to avoid the carbs! We lvoe eggplant -- and cheese! -- so this will be a fun experiment for us.

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