I could not stop snapping photos of this gorgeous eggplant dish! Aptly named eggplant fans because, well, you are cutting a whole eggplant lengthwise to the tip in a fan-like shape, and then stuffing herbs, sliced tomatoes, Parma ham and onions into the slits before drizzling the whole shebang with oil and roasting until tender. You can really stuff the eggplant fans with whatever you like; squash, cucumbers, mozzarella cheese even—and feel free to serve this dish on a plate of warm marinara sauce if you want the final product to mimic a classic eggplant parmesan dish.
(To view this recipe, click on the blue title of the blog post above*)
Eggplant Fans with Tomatoes, Herbs & Capers
Ingredients:
- 1 large eggplant
- Salt and pepper
- Extra virgin olive oil
- Thinly sliced prosciutto, salami, or Parma ham
- Sliced tomatoes
- Sliced red onions
- Fresh herbs
- Capers, drained and rinsed
Directions:
- Preheat the oven to 325 degrees. Wash the eggplant and pat it dry. Cut the eggplant lengthwise into ½-inch strips with sharp knife all the way through, without detaching each slice from the eggplant’s tip. Sprinkle salt and pepper on the cut parts of the eggplant. Drizzle it with a touch of oil.
- Stuff the eggplant strips with onions, tomatoes, ham, herbs—whatever you like. Drizzle the entire eggplant with more oil. Roast on an oiled baking sheet for 1 hour to 1 hour and 15 minutes, or until the eggplant is very tender. Arrange on a platter, sprinkle with capers and serve warm.
Tagged: capers, eggplant, eggplant fans, fresh herbs, Italian, Parma ham, red onions, roasted eggplant, sliced tomatoes, tomatoes
Wow, this looks great!
Easy to make and very unique! You should definitely try it sometime. 😉