Eggplant Hasselback with Tomato Butter

Looking for a simple yet flavour-packed way to enjoy eggplant? This Hasselback Eggplant with Tomato Butter is rich, savoury, and easy to make. The soft, roasted eggplant soaks up a delicious tomato garlic butter, while fresh basil adds a burst of flavour. Topped with feta, herbs, and a drizzle of olive oil, this dish is an impressive meal for any occasion.

Ingredients:

• 1 x eggplant

• 2 tbsp butter (softened)

• 1 tbsp tomato paste

• 2 garlic cloves, minced

• A handful of fresh basil leaves

• Salt & pepper, to taste

• 50g feta cheese (optional, for topping)

• 1 tbsp olive oil (for serving)

• 1 tbsp pumpkin seeds (optional, for crunch)

Method:

1. Prepare the Eggplant
Preheat your oven to 200°C. Slice the eggplant in half lengthwise. Place chopsticks on either side of each half and carefully make thin cuts across the eggplant without slicing all the way through – this creates the classic Hasselback effect.

2. Make the Tomato Butter
In a small bowl, mix softened butter, tomato paste, and minced garlic until well combined.

3. Coat & Season
Spread the tomato butter generously over the eggplant halves, making sure to get it into the cuts. Tuck fresh basil leaves between the slices for extra flavour. Season with salt and pepper.

4. Roast to Perfection
Place the eggplant on a lined baking tray and bake for about 35 minutes, or until soft and caramelised.

5. Garnish & Serve
Top with crumbled feta, extra fresh herbs, a drizzle of olive oil, and a sprinkle of pumpkin seeds if using. Serve warm and enjoy!