© 2025 | http://angiesrecipes.blogspot.com
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© 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.
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- Cut the aubergine crosswise, but be careful not to cut all the way through. Place them in a baking dish.
- 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.
- Cut the cherry tomatoes and mini mozzarella into thin slices, place them on top of each other and also place them in the aubergine.
- Sprinkle the grated Cheddar or mozzarella over the aubergine and bake at 180C/350F for 40 minutes.
- Garnish with some thinly sliced basil leaves and enjoy!
© 2025 | http://angiesrecipes.blogspot.com
 |
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© 2025 | http://angiesrecipes.blogspot.com
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28 comments:
...I summer, I have so many egg plant that we run out of way to eat them. This looks fabulous.
Very picturesque and eye pleasing, I would probably worry that the aubergine would stay raw and watery in the inside as it often does.
It looks fabulous!
Oh, I want to try it! YUM!
Wow! Look amazing💖💖💖💖💖💖💖
we just fry eggplants....
nice to try your recipe.....
Thank you for sharing.
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.
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!
Yummy -Christine cmlk79.blogspot.com
This meal looks so yummy, I love eggplant.
Thanks for sharing. Take care, enjoy your day!
This is a very hearty dish
So yum, yum, yummy.
All the best Jan
Gracias por la receta. Te mando un beso.
What a good idea! I love it!
That sure does look delightful.
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.
Sue, tapenade sounds wonderful, some salsa would work great too.
This looks so delicious!
Beautiful food, Angie.
Such a great dish. Thanks so much for the beautiful recipe 💕💛💕
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.
Huge fan of eggplant here, and the marriage of eggplant and cheese always is a great idea. Wonderful presentation, too!
Hello, dear Angie, this eggplant must be delicious, I came to wish you a successful and happy new week! Hugs!
Any way you serve eggplant is a winner in my world.
This looks so delicious. Thanks for sharing the recipe
Julia x
https://www.thevelvetrunway.com/
Angies gosto muito de berinjela deu água na boca, desejo um ótimo domingo bjs.
Looks very good and delicious.
This look beautiful and I'm sure delicious as well.
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