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