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Eggplant Fan
Instructions
I rinse the eggplant of any soil, paying special attention to the stem. I cut it into strips 6–7 mm thick so that they stay intact at the stem. You should get an eggplant fan whose slices converge at the base of the vegetable. If the eggplants are very large, first split them in half lengthwise, then make a fan from each half.
I rub the eggplant generously with salt and leave it for about 15 minutes. This step helps remove the bitter taste typical of eggplant. I rinse it under running water to wash off the excess salt. I let the liquid drain off and remove any excess moisture with paper towel.
I remove the stems from the tomatoes and cut them into thin slices 3–4 mm thick. I also cut the cheese into thin slices – or, as a last resort, grate it on a fine grater.
I prepare an oil-and-spice soak for the eggplant. In a bowl, I put the minced garlic, my favourite vegetable spices and black pepper (freshly ground is best). I do not forget to add salt. I dress the spicy mixture with the oil and mix.
I transfer the eggplant to a parchment-lined baking sheet. I spread out the fan of slices, pressing it down lightly with my palm. I coat the eggplant generously with the dressing using a pastry brush, going inside each slice.
I add the prepared filling. Between each eggplant slice I tuck a slice of tomato and a slice of cheese. I spread any leftover dressing over the filling.
I move the vegetables to a hot oven and bake for about 40 minutes at 180–190 °C. It is important to go by your own oven – the time depends on the thickness of the filling and the eggplant. The dish is ready when the vegetables have softened and turned tender and the cheese has melted. If the cheese starts to burn, cover the eggplant with foil until the end of baking.
The eggplant fan is ready to serve! Such a simple dish can become the main decoration of the table, including a festive one. You can add a splash of colour with fresh herbs. Garlic mayonnaise makes an excellent sauce. The beautiful presentation and savoury, spiced flavour will please everyone!Enjoy your meal!
Tips
- 1
DO NOT CUT THROUGH THE BASE – this is exactly how the "fan" is formed. The strips must stay attached at the stem.
- 2
SALT + 15 MINUTES – essential for removing the bitterness. Rinse off the excess salt, otherwise the dish will be too salty.
- 3
BRUSH ON THE OIL SOAK – go inside each "petal". Without this, the dry parts will not soak up the aroma.
- 4
FOIL AGAINST BURNING – if the cheese on top starts to burn. The same principle works in other dishes with stuffed eggplant.
FAQ
Which eggplants should I choose? +
Young, firm eggplants without wrinkles or blemishes are ideal. A medium size (250–350 g) is best for a fan. The skin should be glossy and the stem green (not dried out). Seedless, non-bitter varieties such as "Almaz", "Epic F1" or "Black Beauty" do not need soaking in salt. Old, large eggplants must be salted to remove the bitterness. The colour should be a glossy dark purple. A frozen eggplant will not work – it goes soggy and loses its shape. Before cooking, always rinse and dry it. As for the stem, the smaller the "green cap", the less bitterness.
Which cheese should I choose? +
Hard varieties with good melting properties are ideal: "Rossiyskiy", "Dutch", "Gouda", "Emmental", "Maasdam" or "Tilsiter". They melt and form a lovely crust. Alternatives: mozzarella (stretchy), parmesan (sharp, for aroma) or "Lambert" (soft and mild). Grate it on a coarse grater or cut it into thin slices. Young cheeses (such as Adyghe cheese or fresh mozzarella) will not work, as they melt poorly. Processed cheese is an unusual option. Brined cheeses (bryndza, feta) are salty, so add them with care. Tried-and-tested brands include "Laktika", "Rossiyskiy" and "Tilsiter".
How long does the dish keep? +
In the fridge in a closed container – 2 days. On the second day the flavour is richer, as the vegetables and cheese absorb the aroma. Reheat it in the oven for 5–7 minutes at 160 °C (a microwave will dry it out). I do not recommend freezing it: eggplants go mushy after thawing. Make it for a single meal so you can serve it fresh. On the second day it can be served cold as an appetiser – it is tasty that way too. Do not leave it at room temperature for longer than 2 hours, as the cheese and tomatoes spoil quickly.
What should I serve with the eggplant fan? +
It works as a dish on its own or as a side: with grilled meat, fish or kebabs. With a garlic sauce (mayonnaise + garlic + herbs) it is a classic. With tomato sauce or adjika it gets a spicy accent. With Greek yoghurt and lemon you get a light sauce. With fresh bread or rye crispbread it makes a lunch. With boiled rice or pasta it becomes a "full meal". On a buffet table, serve it cut into pieces. With a dry red wine (Cabernet, Merlot) it makes a restaurant-style serving. For a summer picnic, serve it cooled as an appetiser. Garnish with fresh herbs (basil, parsley) and a slice of cherry tomato for the look.
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