No Hasselback Aubergines 


A year ago, I hated aubergines. Seriously, I thought they were gross, slimy, slug-like vegetables, that I avoided like the plague. After being forced into eating the dreaded vegetable at a wedding last year, my mind was blown! The aubergine that landed in front of me was nothing like what I had experienced before. Since then, I have loved cooking and experimenting with aubergines and since embarking on a ketogenic lifestyle using them as a replacement for high carbohydrate foods like bread or potatoes has seen them become a real staple ingredient in my cooking.

So today’s experiment was Hasselback aubergines! Hasselback potatoes, if you are not familiar, are made by slicing across the back of new potatoes without actually cutting all the way through, then loading them with cheese and roasting.

Well, why not do the same with aubergines? Literally zero reasons.

Ingredients for 2 servings

  • 2 Large aubergines
  • 200g cheese (I used St Helen’s Farm Hard Goats Cheese)
  • Butter (St Helen’s Farm Goat Butter)
  • Garlic granules
  • Oil

1. Take a sharp knife and slice the aubergines widthways at approximately 1cm intervals (if you make the slices thinner you will get a crisper top and you will need more cheese). Do not cut all the way through your aubergine – leave about a quarter uncut.

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2. Vital preparation for aubergines is the salting – granted, a little difficult with the way the vegetables are cut but if you put a pinch of salt in each cut and leave for 15 to 20 minutes it will remove some of the moisture. Make sure to rinse out each slice with cold water before the next step.


3. Once the aubergines are prepared, melt the butter and add a tbsp of oil and a tsp of garlic granules. Use a pastry brush to paint the mixture over the tops of the aubergines making sure to brush in between the cuts as well.

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4. Thinly slice the cheese and slot into the cuts you have made in the aubergines.


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5. Once the aubergines are full, place in a preheated oven at 200°C for 25 minutes. Check after 20 minutes to ensure the tops are not burning.

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These were very well received in my house. I made too many but they kept really well and were extra delicious heated up the next day. At only 3g net carbs per 100g and high in fibre these are a great addition to a ketogenic diet especially when filled with butter and cheese!

Happy eating – D x

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