cheesy-pull-apart-eggplant

Cheesy Pull-Apart Eggplant

This cheesy pull-apart eggplant is a great way to up the veggie quotient in your day.  It works great as an appetizer or side dish. I served this as part of my Casual Italian Buffet so people could just pick away at it at their leisure.  I admit I did have to put a sharp knife beside it. It is a bit of a balancing act to score the eggplant but not cut all the way through and be able to just pull the portion off.  No one seemed to mind.

cheesy-pull-apart-eggplant

If you like eggplant you will love this!  If you are not crazy about eggplant this just might be the presentation that will change your mind!

You can vary this up. I used prepared pesto sauce and grated cheese. If you like heat you could sprinkle some red pepper flakes over it as well. Tomato sauce would probably taste good but  I think it would be too messy.  I think I will try it next time with olive oil and dhukka spice for a middle eastern twist!  This would be great as a  party appetizer or a side dish.  As a matter of fact it would make a great side dish to something with a tomato sauce… messy problem solved!

I was tempted to sprinkle panko crumbs over it during the last 15 minutes of baking but decided to keep it low carb.  I will probably try that next time I make it.

Make sure to get the pesto and cheese into all the crevices creating by the scoring.  If you miss any you will just have a plain roasted eggplant chunk. No fun in that!

You can prepare the eggplant a day ahead of time and seal in the foil.  Remove it from the fridge about 30 minutes before starting to bake it.

Let it rest 5-10 minutes after you take it out of the oven before serving or it will be too hot.

 

Print Recipe
Cheesy Pull-Apart Eggplant BigOven - Save recipe or add to grocery list Yum
cheesy-pull-apart-eggplant
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Appetizer
Cuisine Italian
Prep Time 15 minutes
Cook Time 50 minutes
Passive Time 10 minutes
Servings
eggplant
Ingredients
Course Appetizer
Cuisine Italian
Prep Time 15 minutes
Cook Time 50 minutes
Passive Time 10 minutes
Servings
eggplant
Ingredients
cheesy-pull-apart-eggplant
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat oven to 350 degrees.
  2. Center the eggplant on a sheet of foil long enough to wrap up and seal loosely around the eggplant.
  3. Score the eggplant lengthwise and side ways being careful not to cut all the way through. Aim for scores about 2" apart.
  4. Brush pesto into all the crevices created by the scores.
  5. Sprinkle grated cheese into all the crevices.
  6. Close the foil up and seal it around the eggplant. Leave space over the top of the eggplant so the cheese doesn't stick to the foil.
  7. Bake at 350 degrees about 50 minutes.
  8. When done, remove foil, transfer eggplant to a serving tray. Guest can pull off a sliver of eggplant with their fingers.
Powered by WP Ultimate Recipe

Published by

Leave a Reply

Your email address will not be published. Required fields are marked *