A Savoury Delight with Creamy Mozzarella and a Tangy Twist
Elevate your appetiser game with our Twice-Baked Aubergine with Mozzarella Dip. This delightful recipe transforms the humble aubergine into a rich and flavourful dish that’s perfect for any gathering.
Choosing Your Aubergine
This recipe works well with both round and regular aubergines. Round aubergines, known for their slightly sweeter and firmer flesh, are an excellent choice. However, the more common long, thin aubergines are also perfectly suitable. For the best results, select aubergines that are firm, glossy, and free from blemishes.
Cutting a fresh round aubergine in half
The Role of Sumac
Sumac adds a distinctive tangy, lemony flavour to the dish. While not the star ingredient, sumac enhances the overall taste by providing a bright, citrusy note that complements the richness of the aubergine and mozzarella filling. Commonly used in Middle Eastern cuisine, sumac helps elevate the dish with its unique depth of flavour.
Mixing the filling with aubergine flesh, coriander, mozzarella, and spices, ready to fill the shells.
The Cooking Process
Begin by halving the aubergines and scoring their flesh in a diamond pattern. Season with salt, pepper, and fresh thyme, and drizzle with olive oil.
Scoring aubergine halves in a diamond pattern, seasoning with salt, pepper, thyme, and olive oil, ready for baking.
Bake the aubergines until they are golden and tender. Once cooled, scoop out the flesh and mix it with chopped coriander, grated mozzarella, sumac, and garlic granules. Refill the aubergine shells with this mixture, top with additional mozzarella, and bake again until the cheese is bubbly and golden.
Golden, tender baked aubergine halves, ready to be scooped out for a delicious dip filling.
Why You'll Love It
This Twice-Baked Aubergine with Mozzarella Dip combines creamy mozzarella with aromatic herbs, offering a sophisticated yet approachable dish that’s ideal for both special occasions and casual meals. Serve it warm with crusty bread or crackers for a satisfying and versatile addition to your menu.
Dipping crostini into twice-baked aubergine dip topped with melted mozzarella and fresh herbs.
Prep Time: 10 minsCook Time: 45 minsTotal Time: 55 mins
Servings4
Best Season
Suitable throughout the year
Description
Twice-Baked Aubergine Dip features roasted aubergine mixed with mozzarella, coriander, and spices, then baked to golden perfection. Enjoy with crusty bread for a flavourful appetiser or side dish.
Ingredients
1aubergine halved
Salt and pepper (to taste)
1tbsp olive oil
1tsp thyme leaves
1bunch coriander (chopped)
150g mozzarella (grated, divided)
1/2tsp sumac
1/2tsp garlic granules
Instructions
Preheat the oven to 200°C (fan).
Score the aubergine halves in a diamond pattern. Season with salt, pepper, and thyme leaves, and drizzle with olive oil.
Bake for 30 minutes or until golden and cooked through.
Remove from the oven and scoop out the flesh. Chop it and transfer it to a bowl.
Add coriander, 100g of mozzarella, salt, pepper, sumac, and garlic granules to the bowl. Mix well.
Fill the aubergine cavities with the mixture and top with the remaining mozzarella.
Bake for an additional 10-15 minutes or until golden.
Choosing Aubergines: I used round aubergine in this recipe, but regular ones work perfectly fine as well. Select aubergines that are firm and glossy, and avoid those with blemishes or wrinkles.
Seasoning: Adjust the salt, pepper, and sumac to your taste preference. Sumac adds a tangy flavour that complements the aubergine well.
Texture: For a creamier dip, blend the aubergine flesh with the other ingredients before refilling the aubergine halves.
Serving: This dip is great served warm or at room temperature. Pair it with crusty bread, pita, or crackers for a delicious appetiser or side dish.
Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven to maintain the crispy topping.
