Lay's® Easter Hassleback Eggplant
Easter showstopper hassleback auberine with added Lay's® for crunch
Original recipe (1×) yields 2 servings
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LAY'S® Sour Cream & Onion Flavored Potato Chips1 bag1 bag
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eggplant11
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sprigs basil33
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sprig parsley11
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feta cheese, crumbled½ cup½ cup
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olive oil2 tbsp2 tbsp
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room-temperature butter6 tbsp6 tbsp
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tomato paste6 tbsp6 tbsp
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garlic powder1 tbsp1 tbsp
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salt1 tbsp1 tbsp
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black pepper½ tbsp½ tbsp
Ingredients
-
LAY'S® Sour Cream & Onion Flavored Potato Chips1 bag1 bag
-
eggplant11
-
sprigs basil33
-
sprig parsley11
-
feta cheese, crumbled½ cup½ cup
-
olive oil2 tbsp2 tbsp
-
room-temperature butter6 tbsp6 tbsp
-
tomato paste6 tbsp6 tbsp
-
garlic powder1 tbsp1 tbsp
-
salt1 tbsp1 tbsp
-
black pepper½ tbsp½ tbsp
Cooking Guide
Prepare the Tomato Butter:
In a bowl, mix the room-temperature butter with tomato paste, garlic powder, salt, and black pepper until well combined.
Prepare the Eggplant:
Cut the eggplant in half lengthwise.
Place two chopsticks parallel on a cutting board and place the eggplant between them, flat side down.
Slice the eggplant into 2mm thick slices, using the chopsticks as a guide to prevent cutting all the way through.
Season & Bake:
Spread the tomato butter between the slices.
Place a basil leaf between some of the slices.
Sprinkle crumbled feta between the cuts as well, keep some aside to garnish in the end.
Place the eggplant in a baking dish lined with parchment paper, cover it, and bake at 190°C (375°F) for 35-40 minutes.
Alternative: Air fry at 190°C (375°F) for 30 minutes.
Final Touch:
Once baked, insert Lay’s® chips between the slices for extra crunch.
Garnish with fresh basil leaves, crumbled feta, and chopped parsley.
Made with
LAY'S® Sour Cream & Onion Flavored Potato Chips
