Hasselback Tomato-Butter Eggplant
Serves 420 mins prep60 mins cook
This Hasselback Tomato-Butter Eggplant with Basil and Feta is a delicious dish that you'll want to make again. It combines eggplant with a savory butter mixture, layers of basil leaves, and feta, baked to perfection. Perfect as a side dish or appetizer for any meal.
0 servings
What you need
Instructions
1: Preheat the oven to 425°F. 2: Make the butter. Add all butter ingredients to a small bowl and mix to make a paste. If it is not combining, heat in the microwave for 15 seconds. 3: Place the eggplant on a cutting board with two chopsticks on either side of the eggplant halves and make thin slices throughout. Repeat for the second half. 4: Drizzle some olive oil on the bottom of an oven-safe pan. Open the eggplant into a fan, add some salt, then add a smear of the butter to each layer. Add basil leaves throughout, every 3-4 layers. Repeat with the feta cheese. 5: Place each half next to each other on the pan, then cover and bake for 35 minutes. Reduce the heat to 375°F and cook another 25 minutes or longer until the eggplant is tender. 6: Top with the basil, feta, and sunflower seeds.View original recipe