Oven-Baked Eggplant Fans with Tomatoes and Cheese

A beautiful and tasty snack for the holiday table and every day. There are many variations of eggplant fan recipes: with bacon, with mayonnaise, just with tomatoes. I have a low-calorie version of eggplant fanned out in the oven with tomatoes and cheese, replacing mayonnaise with garlic vegetable oil. You can add more.
cook time: 1h 20 min
Maya Lindell
Oven-Baked Eggplant Fans with Tomatoes and Cheese

Nutrition Facts (per serving)

132
Calories
11g
Fat
5g
Carbs
4g
Protein

Ingredients (2 portions)

Basic:

Garlic 2 clove
Tomatoes (if small, then 3) 2 pc
Salt to taste
Ground black pepper to taste
Hard cheese 100 g
Vegetable oil 3 tbsp
Dry spices (for vegetable dishes) to taste
Eggplant 2 pc

Recipe instructions

Step 1

Step 1
How to bake eggplants? To make an eggplant fan with tomatoes and cheese in the oven, prepare the necessary ingredients. Choose fresh eggplants, with thick, elastic skin, not wrinkled. Choose the size of vegetables according to your taste. I had medium sized eggplants.

Step 2

Step 2
In a bowl, combine vegetable oil, pressed garlic, spices for vegetable dishes, salt and pepper. Mix everything. If you are using a prepared spice mixture, be sure to read the ingredients on the package. Often it already contains salt, take this into account, otherwise you risk oversalting the dish.

Step 3

Step 3
Cut the cheese into thin slices. You can use any cheese, for example regular Russian type or mozzarella for pizza, feta cheese or suluguni.

Step 4

Step 4
Wash the tomatoes, dry and cut into thin slices. Choose tomatoes that are juicy but firm. Soft fruits do not hold their shape well; during cutting and cooking, they will spread into a shapeless mass and spoil the appearance of the dish.

Step 5

Step 5
Wash the eggplants and dry. On each vegetable, make longitudinal cuts with a sharp knife to obtain petals of equal thickness 6-8 mm, not reaching the stalk 2-3 cm. Please note that in some cases there is no need to remove bitterness from eggplants — usually young vegetables do not become bitter, but also some special varieties of them. My eggplants are not bitter, so I didn’t sprinkle them with salt first.

Step 6

Step 6
Place the eggplants on a baking sheet lined with parchment and open them like a fan, lightly pressing and straightening them with your hands.

Step 7

Step 7
Lubricate each plate with aromatic vegetable oil using a brush.

Step 8

Step 8
Between the petals of the fan, alternating, place 2-3 slices of tomato and 2-3 slices of cheese. Brush the eggplants with the remaining vegetable oil. Place the vegetable fans in an oven preheated to 180°C and bake for 35-50 minutes, depending on the size and ripeness of the eggplants. The exact time depends on your oven.

Step 9

Step 9
For ready-made eggplants, the cheese should melt, but not burn, and the eggplants themselves should become soft. Transfer the finished eggplant fans to plates and serve. Bon appetit!

Additional rubrics

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