Hasselback Eggplant with Mozzarella, Basil & Tomato Sauce

_INGREDIENTS:

Eggplant

• 1 eggplant
• 2 Tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp paprika
• Salt and pepper

Tomato Sauce

• 1 Tbsp olive oil
• 2 cloves garlic, minced
• 400g tin tomatoes
• 1 tsp dried oregano
• Pinch of sugar
• Salt and pepper

_{INSTRUCTIONS:}

1. Preheat the oven to 200°C.
2. Slice a thin strip off one side of the eggplant so it sits flat. Place it cut-side down on a board and carefully slice into it at even intervals — stopping just before you cut all the way through — to create a hasselback (accordion) shape. Aim for around 10 cuts depending on the size of your eggplant.
3. Mix the olive oil, garlic, paprika, salt, and pepper in a small bowl. Brush the mixture generously between each slice. Place on a baking tray and roast for 30–35 minutes until softened and the edges are beginning to colour.
4. While the eggplant roasts, make the sauce. Heat the olive oil in a pan over medium-low heat, add the garlic and cook gently until fragrant — don't let it colour. Add the tomatoes, oregano, sugar, salt, and pepper. Simmer on low for 10–15 minutes until slightly thickened.
5. Remove the eggplant from the oven. Slice the mozzarella and tuck a piece into each slit. Return to the oven for a further 10 minutes until the cheese is melted and bubbling.
6. Spoon the tomato sauce onto a serving plate, place the eggplant on top, and finish with grated parmesan and fresh basil.