Roasted Eggplant Fan
User Reviews
5
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Prep Time
10 mins
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Cook Time
1 min
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Total Time
11 mins
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Servings
8
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Calories
110 kcal
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Course
Side Dish
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Cuisine
Mediterranean
Roasted Eggplant Fan
Description
This recipe involves slicing a medium-large eggplant thinly but keeping the slices attached to the stem, creating a fan shape. After salting the slices and letting them drain to remove excess moisture, the eggplant is rinsed and dried. Each slice is then brushed with olive oil and seasoned with salt and freshly ground black pepper. Tomato slices are placed between the eggplant slices, and the dish is garnished with minced garlic and fresh chopped basil, with extra olive oil drizzled on top.
The assembled eggplant fan is baked at 350°F for about 45 minutes until the eggplant is tender and cooked through. The flavor balances the mild earthiness of eggplant with bright tomato and garlic notes, while the basil adds freshness. This preparation results in a visually appealing dish with soft, flavorful vegetables in an aromatic olive oil base.
Ingredients
- 1 eggplant medium-large
- extra virgin olive oil
- salt freshly ground
- black pepper freshly ground
- 2-3 tomato cut into thin rings, large
- 2 garlic minced, large cloves
- basil chopped, fresh
- 6 oz. feta cheese crumbled
Instructions
- Preheat oven to 350 F. Rinse the eggplant and pat dry with paper towel. Cut the eggplant into thin slices, but not all the way through, leave it attached to the stem. Season every slice on both sides generously with salt, and lay them flat on a baking sheet over a few layers of paper towels. Slightly tilt one side of the baking dish and <g class="gr_ gr_16480 gr-alert gr_spell ContextualSpelling" id="16480" data-gr-id="16480">prop</g> it with an object so the side is lifted by 1-2 inches off the counter. That way the liquid from the eggplant will go to the other side of the baking sheet. Let the eggplant sit for 1/2 to 1 hour. Rinse with cold water, pat dry and place on a clean baking sheet lined with parchment paper.
- Grease each eggplant slice with olive oil, season with salt and black pepper. Place the eggplant on a parchment paper-lined baking pan.Place couple of tomato slices between each eggplant slice, sprinkle some minced garlic and chopped fresh basil. Repeat with the remainder of the eggplant slices. Drizzle with more oil.
- Bake for 45 minutes. If there is liquid in the baking sheet, continue baking for another 15 minutes, or until liquid has evaporated. The length of baking will depend on the size of the eggplant.
- When done, sprinkle with crumbled feta cheese on top and serve warm.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 110 kcal
% Daily Value*
| Serving | 129g | |
| Calories | 110kcal | 6% |
| Carbohydrates | 6.3g | 2% |
| Protein | 4g | 8% |
| Fat | 8.2g | 13% |
| Saturated Fat | 3.7g | 19% |
| Polyunsaturated Fat | 4.5g | 26% |
| Cholesterol | 19mg | 6% |
| Sodium | 388mg | 16% |
| Fiber | 2.6g | 10% |
| Sugar | 3.8g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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