Hasselback Aubergine with tomato butter and feta

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 200.

Step 2

Make the butter. Add all ingredients to a small bowl and mix to make a paste. If it is not combining, heat in the microwave for 15 seconds.

Step 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.

Step 4

Make the eggplant. 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. Next, add basil leaves throughout, every 3-4 layers. Repeat with the feta cheese. Place each half next to each other on the pan, then cover and bake for 35 minutes. Reduce the heat to 180 and cook another 20-25 minutes, until the eggplant is tender. This may vary depending on the thickness.

Step 5

Top with the basil, feta and sunflower seeds.

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