Hasselback Tomato-Butter Eggplant with Basil & Feta
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Recipe Intro From starinfinitefood
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For the tomato-butter
ingredients
- 6 tablespoons softened unsalted butter
- 6 tablespoons tomato paste
- 1 teaspoon kosher salt, plus more to taste
- 1 teaspoon garlic powder
- 1/2 teaspoon freshly ground black pepper
For the eggplant
ingredients
- 1 medium eggplant
- Kosher salt, to taste
- Olive oil, as needed
- 1/2 cup basil leaves, plus more, chopped for topping
- 1/2 cup feta, plus more for topping
- Sunflower seeds, for topping
Method
Step 1
Preheat the oven to 425°F.
Step 2
In a small bowl, combine the softened butter, tomato paste, salt, garlic powder, and pepper. Mix until a smooth paste forms. If the mixture is too thick to combine, heat it in the microwave for 15 seconds to soften further.
Step 3
Place the eggplant on a cutting board with two chopsticks on either side to prevent cutting all the way through. Make thin slices throughout the eggplant halves. Repeat for the second half.
Step 4
Drizzle some olive oil on the bottom of an oven-safe pan. Fan out the eggplant and season with salt. Spread a small amount of the tomato-butter mixture between each slice. Insert basil leaves every 3-4 layers, followed by crumbled feta cheese. Place each half next to each other in the pan.
Step 5
Cover the pan with foil and bake for 35 minutes. Reduce the heat to 375°F (190°C) and continue baking for another 20-25 minutes, or until the eggplant is tender. Cooking time may vary depending on the thickness of the eggplant.
Step 6
Once done, top the eggplant with additional feta, sunflower seeds, and chopped basil. Serve immediately.