It has been a while that I am craving for a pull-apart garlic bread. It is everywhere on internet and it makes me soooo hungry.
I was not too sure on how it will hold together as eggplant can soften very fast when baked in the oven. But lucky me the result was exactly as I was dreaming about. Big bites of baked eggplant with lots of string cheese. I actually can not believe it was not bread. It was so soft and it melt in my mounth as a buttery garlic bread does.
But well this recipe is not the healthiest recipe ever as it does contains a large amount of grated mozzarella. But at least my healthy move was to use a vegetable instead bread and to make an olive oil garlic & coriander marinade instead of butter. It was really amazing. Below I listed some steps by steps pictures of this recipe to guide you through this process. It is a bit messy to prepare as you will have lots of marinade and cheese all over the benchtop but it worth it! Oh and yes my little toddler loves it too and trust me she is not the kind of little lady who love eggplant ! So another mum trick to make eggplant her fav! Last thing! If you want to make a similar recipe with no dairy and low calorie do not add cheese and instead stuff the eggplant with lots of minced fresh herbs mixed in tomato paste. Follow the same baking instruction, wrap the eggplant into a large piece of foil and close very well to avoid the moisture to goes out. It will be delicious too !
Low Carb Cheesy Pull-Apart Garlic Bread
- Preheat oven to 180C.
- Wash the eggplant and dry with a towel or absorbent paper.
- In a mixing bowl add the olive oil, chopped coriander, finely crushed garlic - I used a garlic press like this one: Garlic Press and Peeler Set. It makes a very thin garlic paste and avoid garlic bites into the mixture. Adjust with salt and pepper if you like.
- Using a small and sharp knife cut lengthwise lines into the eggplant but do not cut all the way through the eggplant like you do for a classic garlic bread.
- Now cut line on the opposite side to makes cubes. Same here do not cut all the way though as you do not want to cut the bottom of the eggplant.
- Use your finger to gently open the cracks between each eggplant cubes and using a teaspoon insert the garlic olive oil mixture into each cracks. You can also use a silicon pastry brush like this one: Small Silicon Pastry Brushit helps to spread the mixture at the bottom of each cracks and get the flavour all around the eggplant.
- Proceed the same way to insert the grated cheese. It is a messy process and you have to proceed carefully gently stuffing each cracks with cheese without breaking the eggplant cubes.
- Place the stuffed eggplant ontp a long piece of thick aluminium foil paper and wrap the eggplant into foil. Leave some space on the top to avoid the foil to stick to the melting cheese. Close very well as you want to keep the moisture into the foil paper papillotte. Using thick foil paper accelerate the baking process keeping the warm into the papillotte.
- Bake for 20-25 minutes or until the eggplant is soft and all the cheese is melted and runny.
- Remove from the oven and serve on a plate.
- Let cool down for 5 minutes before eating as it will be very hot.
- You can prepare those eggplant 24 h before and bake them before serving. Simply stuff the eggplant, wrapped in foil and store in the fridge until needed.