Hasselback Harissa & Cheese Aubergine

Date:

17 January 2024

Category:

Dairy Free

Gluten Free

Nut Free

Difficulty:

Easy

Servings:

I’m loving this Hasselback Harissa & Cheese Aubergine recipe, which I created specifically for the Instant Versazone Airfryer, to see how good it could actually be. And I was suitably impressed!

This innovative appliance takes the hassle out of cooking (pun intended!), allowing you to create a stunning dish with crisp textures and beautifully melded flavours. The combination of spicy harissa and melting cheese nestled in between the slices of aubergine gives you a dish that’s as visually impressive as it is delicious.

Give the Instant Versazone Airfryer a go and see how it simplifies almost any dish that you give it the challenge to do. I have so far been absolutely delighted with my meals every time I have used it!

Ingredients

2 aubergine, halved lengthwise
Olive oil for brushing
2 tbsp apricot harissa
Handful of grated cheese

To serve:

100ml tomato sauce, homemade or jar
Handful of chives, chopped
Drizzle of pomegranate molasses

Directions

Slice the aubergine in half lengthwise and then place the flat side down. Cut lots of slices ½ cm apart, almost to the base but not quite, so that the half aubergine still stays intact.
Brush the skin of each aubergine with olive oil, getting the oil in between each slice as well.
Place the aubergines into the Instant Pot Airfryer and cook on the Airfryer setting for 195ºC for 15 minutes. After 10 minutes, remove them and brush the aubergines again, this time with the apricot harissa, then top with the grated cheese.
Put them back into the Airfryer and cook for the remaining 5 minutes.
Once ready, spread the tomato sauce over the base of a serving platter, then add both halves of the aubergine on top, sprinkle with chives, and drizzle some pomegranate molasses on top.
Serve and enjoy!