Hasselback Tomato-Butter Eggplant with Basil and Feta

55m
Serves 1
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Directions

  1. 1Preheat the oven to 425 degrees Fahrenheit.
  2. 2Make the tomato butter by adding softened butter, tomato paste, salt, garlic powder, and pepper to a small bowl and mixing them into a paste.
  3. 3If the butter paste is not combining well, heat it in the microwave for 15 seconds.
  4. 4Place the eggplant on a cutting board with two chopsticks on either side and make thin slices throughout to create the Hasselback effect.
  5. 5Drizzle some olive oil on the bottom of an oven-safe pan.
  6. 6Open the sliced eggplant into a fan shape, add some salt, and then spread a smear of the tomato butter to each layer.
  7. 7Add fresh basil leaves throughout every 3-4 layers.
  8. 8Repeat by adding feta cheese to the layers.
  9. 9Place the eggplant halves next to each other on the pan, cover, and bake for 35 minutes.
  10. 10Reduce the heat to 375 degrees Fahrenheit and cook for another 20-25 minutes, or until the eggplant is tender.
  11. 11Top with chopped basil, feta, and sunflower seeds.

Ingredients

  • 1 medium eggplant
  • Salt
  • Olive oil
  • 0.5 cup basil leaves
  • 0.33 cup feta
  • 6 tbsp softened butter
  • 6 tbsp tomato paste
  • 1 tsp garlic powder
  • 0.5 tsp pepper
  • Sunflower seeds
  • Feta for topping
  • Chopped basil for topping

Equipment

cutting boardchopstickssmall bowlmicrowaveoven safe pan

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