HASSELBACK TOMATO-BUTTER EGGPLANT WITH BASIL & FETA!

1. Preheat the oven to 425°F. 2. Make the butter: Add all butter ingredients (softened butter, tomato paste, 1 tsp salt, 1 tsp garlic powder, 1/2 tsp pepper) to a small bowl and mix to make a paste. If it is not combining, heat in the microwave for 15 seconds. 3. Prepare the eggplant: Place the eggplant on a cutting board with two chopsticks on either side of the eggplant halves and make thin slices throughout, without cutting all the way through. Repeat for the second half. 4. Assemble and bake 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 tomato-butter paste 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 375°F and cook another 20-25 minutes, until the eggplant is tender. This cooking time may vary depending on the eggplant's thickness. 5. Top with the basil, feta, and sunflower seeds before serving.