Introducing the Delightful Roasted Eggplant Fan, a visually stunning and delicious dish perfect for any occasion. This recipe features thinly sliced eggplant, layered with juicy tomatoes, garlic, fresh basil, and topped with tangy feta cheese. It’s a harmonious blend of flavors and textures that will impress both your eyes and taste buds.
In our family, this Roasted Eggplant Fan has become a cherished recipe. My husband and kids always light up when they see it on the table. The first time I made it, the beautiful presentation and mouth-watering aroma drew everyone to the kitchen. Now, it’s a staple for family dinners and special gatherings, bringing smiles and satisfied appetites every time.
Why This Roasted Eggplant Fan
- Visual Appeal: The fan-like presentation makes this dish a centerpiece on any table.
- Rich Flavors: The combination of roasted eggplant, juicy tomatoes, garlic, and fresh basil creates a delightful medley of Mediterranean flavors.
- Creamy Feta: Crumbled feta cheese adds a tangy and creamy finish that complements the vegetables perfectly.
- Healthy and Light: Packed with vegetables and minimal oil, this dish is a nutritious option for a light meal or side dish.
- Simple Preparation: Easy steps make this an accessible recipe for cooks of all skill levels.
Ingredients:
- Eggplant Fan:
- 1 medium-large eggplant (approx. 450 grams / 1 lb)
- Extra virgin olive oil for drizzling
- Salt and freshly ground black pepper to taste
- 2-3 large tomatoes, cut into thin rings (approx. 300 grams / 0.66 lb)
- 2 large garlic cloves, minced (approx. 10 grams / 0.022 lb)
- Fresh basil, chopped (approx. 15 grams / 0.033 lb)
- 6 oz (170 grams) feta cheese, crumbled
Directions:
- Preheat Oven: Preheat your oven to 350°F (175°C).
- Prepare Eggplant: Rinse the eggplant and pat dry with a paper towel. Cut it into thin slices, leaving them attached at the stem to form a fan shape.
- Season and Drain: Generously season each slice with salt and lay them flat on a baking sheet lined with paper towels. Slightly tilt one side of the baking sheet by propping it up to allow the liquid to drain to the opposite side. Let the eggplant sit for 30 minutes to 1 hour.
- Rinse and Dry: Rinse the eggplant slices with cold water to remove excess salt and pat dry. Place the eggplant on a clean baking sheet lined with parchment paper.
- Assemble Fan: Grease each eggplant slice with olive oil and season with salt and black pepper. Insert a couple of tomato slices between each eggplant slice, then sprinkle with minced garlic and chopped fresh basil. Repeat until all slices are layered.
- Drizzle and Bake: Drizzle the assembled eggplant fan with more olive oil. Bake in the preheated oven for 45 minutes. If there is still liquid in the baking sheet, continue baking for an additional 15 minutes or until the liquid has evaporated and the eggplant is tender.
- Finish and Serve: Once done, remove from the oven and sprinkle with crumbled feta cheese. Serve warm and enjoy!
Notes:
- Substitutions: You can use goat cheese instead of feta for a different flavor profile.
- Tips: Ensure the eggplant is well-drained to avoid excess moisture in the dish. This step is crucial for achieving the perfect texture.
- Nutritional Information: This dish is low in calories and high in vitamins, making it a healthy addition to your meal rotation.
