Ever since I fell in love with the idea of hasselback-style cooking—the way simple ingredients can be transformed with just a few careful slices—I’ve been eager to experiment with as many vegetables and fruit as possible. After trying my hand at hasselback eggplant, I couldn’t resist trying a new variation to share with my parents: Greek hasselback eggplant.

What started as a fun kitchen experiment quickly turned into something special. The eggplant baked to perfection—tender on the inside, beautifully crisp on the edges, and infused with layers of flavor in every bite. It wasn’t just visually stunning; it was deeply satisfying and surprisingly simple to make. Best of all, it brought us together around the table, where good food always tastes even better.

Small Wedge Salads – We used ice cube lettuce from Trader Joe’s – served with blue cheese dressing, blue cheese, cherry tomatoes, and black olives

Hasselback Greek Eggplant – I bought small eggplants and served each person 1 eggplant