‘Although they are typically regarded as vegetables, eggplants are technically berries’
This is a gorgeous recipe, taste and looks wise (although you might pardon my photography on this one). It is like an eggplant parmesan but with feta, which adds a lovely salty element.
It is super easy to make, cutting and spreading the beautiful tomato butter and can be made quickly during a dinner party and pulled out as a showstopper and placed on the table.
I don’t eat Eggplant often, but when I do, I like it to have a soft and silky texture. Mr. B on the other hand is happy to eat eggplant any which way and loved this version.
Ingredients
- 3 tbsp. softened butter
- 6 tbsp. tomato paste
- 1 tsp. garlic salt
- ½ tsp. pepper
- 1 large eggplant
- ½ cup feta
Method
- Preheat the oven to 425F
- In a small bowl combine the butter, tomato paste, garlic salt and pepper until you have a smooth paste
- Cut the eggplant in half, top to bottom.
- Place the eggplant on a cutting board between two chopsticks to prevent cutting all the way through. Make thin slices along the eggplant halves. Repeat with the second side.
- Drizzle some olive oil at the bottom of an oven-safe dish. Fan out the eggplant and season with salt. Spread a small amount of the tomato-butter mixture between each slice. Crumble feta into each slice.
- Place each half in the dish. Cover with foil and bake for 35 minutes. turn down to 375c and continue to bake for 25 minutes until the eggplant is tender. Cooking time may vary depending on size of the eggplant.
- Serve with more feta, crushed nuts, chopped parsley and basil
