Eggplant fan recipe. Eggplant Fan

An eggplant fan baked in the oven is a wonderful summer snack. The dish is very tasty, hearty, simple, vegetable and even vegetarian. Looks nice on the table. Can be a side dish for fish or meat.

To prepare an eggplant "fan", we take: eggplant, tomatoes, any hard cheese, garlic, mayonnaise and salt.

Wash the eggplant and cut it in two lengthwise.

Then we cut each half lengthwise into strips 0.5 centimeters wide, but not completely, as shown in the photo.

Salt the resulting "fans" and leave for 15 minutes. You can pepper if desired.

In the meantime, cut any hard cheese into slices.

My tomatoes and also cut into slices.

Peel the garlic, wash and chop.

And now we stuff each eggplant "fan" with cheese, tomatoes and garlic. To do this, put a slice of cheese and a tomato into the cuts of the eggplant. Then add chopped garlic. We spread the "fans" on a baking sheet with baking paper. You can lubricate it with sunflower oil, but this is not necessary. Juice will suffice.

Lubricate each "fan" with a small amount of mayonnaise.

Bake in the oven at 180 degrees C for 40-50 minutes.

Eggplant "fans" are ready. Beautiful, tasty and satisfying.

Bon appetit!

Step 1: Prepare the eggplant.

To begin with, we wash one large or a couple of medium eggplants under cold running water and dry with paper kitchen towels from excess moisture. Then we put them on a cutting board, with a sharp kitchen knife we ​​cut each one in half lengthwise, but not completely, and after that each part we divide into 3-4 layers, so that their thickness does not exceed 5-6 millimeters.
Sprinkle eggplant fans on all sides with coarse rock salt, send them to a deep colander, put it in the sink and leave it there for 30–35 minutes, for which most of the bitterness inherent in them will come off the vegetables.

Step 2: prepare tomatoes, cheese and ham.

We don’t waste a minute, we wash the tomatoes, dry them, remove the place on which the stalk was attached to each, and chop into rings or layers up to 1 centimeter thick. We chop the Mozzarella cheese and smoked pork ham in the same way, although the slices can be made larger if desired.

Step 3: Prepare the garlic butter mixture.

Now we peel the garlic cloves from the husk and squeeze them through a special press into a small bowl. Pour dried basil there, a little black pepper and a pinch of salt. Shake these ingredients with a table fork to a homogeneous consistency and while we put the resulting garlic-butter mixture aside, it will come in handy a little later. Also at this time, turn on and preheat the oven up to 180 degrees Celsius.

Step 4: stuff the eggplants.

When the eggplants are infused, we wash them again and dry them. Then we stuff the vegetables with prepared cheese, tomatoes and ham.


For example, laying out 2-3 pieces of these products on each layer.


After that, we move the fans into a small non-stick metal, and preferably a glass, heat-resistant baking dish.


Pour the previously prepared garlic mixture and proceed to the almost final step.

Step 5: Cooking eggplant, baked in the oven with a fan.

We check the temperature of the oven and, if it is warmed up, we put a still raw dish in it on the middle rack. We bake stuffed eggplants until fully cooked, medium 30-40, and large 40-50 minutes. Then we pull kitchen gloves on our hands, rearrange the form with fans on a cutting board, previously placed on the countertop, and let the fragrant dish cool slightly. Then, using two kitchen spatulas, lay out the eggplant in portions on plates and serve to the table.

Step 6: serve the eggplants baked in the oven with a fan.

Eggplants baked in the oven with a fan, cool a little after cooking, then distribute in portions on plates, decorate each with fresh dill, parsley or cilantro if desired and serve as a second main course for lunch or dinner. As an addition to this yummy, you can offer several types of sauce, for example, sour cream, cream or tomato. Enjoy delicious and simple food!
Bon appetit!

Sometimes, instead of dried basil, fresh leaves are used, in total 4-5 pieces are needed, but before that they should be washed, finely chopped and rubbed with ground garlic and oil. Well, if desired, this fragrant plant will perfectly replace dill, parsley or cilantro;

The stuffing products indicated in the recipe are not fundamental, instead of Mozzarella you can take any hard or processed cheese, smoked bacon, chicken, bacon, ordinary pieces of boiled or baked meat of any kind can ideally replace ham, and any other alternative to olive oil vegetable. You can also add zucchini or zucchini sliced ​​\u200b\u200bin thin layers, rings of sweet salad pepper, or not use meat at all and make this dish completely vegetarian, filling eggplant fans with only vegetables and cheese;

If the eggplant is too dense, the fan falls apart and the filling falls out of it, collect it again and tie it in the thickest part with a strong baker's thread, which can be easily removed after baking with ordinary kitchen scissors;

Don't have a small glass heat-resistant or non-stick baking dish? We don't get upset! We just make thick two or three-layer baskets from aluminum foil, put stuffed eggplant in each and bake;

Some housewives, in addition to ground black pepper, use any spices suitable for vegetable dishes: hyssop, savory, sage, paprika and others.

Fan-shaped eggplant baked in the oven with tomatoes and cheese is a very beautiful appetizer. And what a delicious one! No words! All the colors of summer, piquancy, juiciness and originality in one dish. Intrigued? Then try and praise the recipe.

Ingredients:

- medium-sized eggplants - 2 pcs.;
- red, ripe and fleshy tomatoes - 2 pcs. not very big;
- hard or semi-hard cheese - 50-70 g;
- mayonnaise or sour cream - 2-4 tbsp. l.;
- fresh garlic - 1-2 small cloves (to taste);
- table salt - to taste.

Recipe with photo step by step:

1. To prepare this spectacular snack in all respects, it is better to use young "blue ones". Overripe vegetables have rougher skins. Wash the eggplant well and cut off the green tail. Cut each eggplant in half lengthwise. And then he will also divide each half into thin (moderately) longitudinal plates, without cutting to the end. As a result, you should get such a “fan”, as in the photo. Sprinkle the prepared eggplants with salt. put in a bowl and wait until the juice begins to stand out.




2. You will have to wait 10-15 minutes, so I suggest you spend this time usefully and prepare other ingredients. Wash and pat tomatoes dry with a towel. Cut into circles. If the tomatoes are large, cut each circle in half again.




3. Cut a piece of hard or semi-hard cheese into thin slices. If more convenient, you can grate it on a coarse grater.




4. Prepare a fragrant sauce. To do this, mix mayonnaise and chopped garlic. Garlic can be passed through a press or finely chopped with a knife. Add a pinch of salt and stir. The sauce is ready.

And you will surely like our photo recipe.

5. Drain the juice from the eggplant. Rinse vegetables from salt. Lightly wring out moisture. Lubricate between the plates with mayonnaise-garlic sauce. Place on a baking sheet greased with vegetable oil.




6. Put the tomatoes between the eggplant plates, as shown in the photo.




7. Lay the cheese on top.




8. Bake in a preheated oven for 25-35 minutes until done. Baking temperature - 180-200 degrees.
When serving, you can sprinkle the eggplant fan with fresh herbs.
This is how eggplants turn out like a fan. The recipe is very simple, but you can always add something of your own to it.

We also invite you to try

Today I want to bring to your attention a delicious and original recipe - baked eggplant. Moreover, now they are in the most that neither is the season. This year is such a hot summer that eggplants have grown in large numbers even in my garden, which has not happened before. Therefore, we will cook from them.

We affectionately call them "little blue", and many housewives love to cook. Mostly pan fried or baked. Fried, they take in a lot of oil, and therefore not all people are recommended for food. But baked - this is what you need. They are not baked for a very long time, which means they retain most of their vitamins and useful trace elements.

And today we have a recipe. The recipe is delicious! No matter how much you cook eggplants according to this recipe, they are always eaten just for one or two! It is a pity that only 4 pieces fit on a baking sheet. You always have to do two batches.

Eggplant fan with mozzarella step by step recipe with photo

We will need (for 4 servings):

eggplant - 4 pieces

mozzarella cheese - 250 gr (or any hard cheese)

tomatoes 8-10 pcs bell pepper - 1 pc garlic -2 cloves

vegetable oil - 2-3 tbsp. spoons

basil - 1-2 sprigs

spices - to taste

salt - to taste

ground black pepper - to taste

Cooking:

1. For cooking, choose medium-sized eggplants. Large ones do not need to be taken, they already have a rough skin. You don't need to peel them off the skin. When baked, they will look very beautiful.

In addition, in this form, they will retain their shape better.

2. My “blue ones”, carefully cut off the “skirt”, as it is cut off, and part of the stem. Then, with a very sharp knife, we cut them into plates 1 cm thick, not reaching the very end of about 1.5 cm. That is, we cut them in the form of a fan. A thickness of 1 cm is the most optimal. They will bake and not overcook. The pulp will remain juicy and tasty.

3. Salt the plates on both sides and rub the salt a little into the surface.

4. We lay out the eggplants on the table or in a flat plate in the form of a fan. We press the top with a cutting board and put some weight, a jar or a small saucepan of water on top. That is, a certain press is formed, thanks to which the “blue ones” will become softer, and bitterness will leave them.

5. Leave them in this form under pressure for 15-20 minutes.

6. Immediately make garlic butter.

7. Grind the garlic as finely as possible and pour it with oil. Pour half a teaspoon of ground black pepper and the same amount of spices. I use a mixture of spices, it has coriander, rosemary, thyme, paprika, a mixture of Provence herbs. But you can add those that you like more.

8. Mix the contents and leave to infuse.

9. My tomatoes, dry them with a paper towel, and cut into circles or halves of circles 0.7 cm thick. The size is correlated with the size of the eggplant and the tomatoes themselves.

10. I also like to use bell pepper in this recipe. I love this combination of vegetables. I ended up with red pepper today and I'm using it. But for multicolor it would be nice to have yellow or green.

We clean it from seeds and cut it into circles, or cut the finished circle into two halves. Again, look at the size of our vegetables.

11. It is very good to use mozzarella cheese for this recipe. It is now quite affordable, it costs not much more than usual. And the taste with it is significantly different from the taste with ordinary hard cheese. But if for some reason it is difficult to get mozzarella, then use regular hard cheese.

12. Mozzarella cut into slices of 1 cm thick. And then in half again if the pieces are large.

14. We managed all this while the eggplants were under pressure. Now we take them out and slightly squeeze out the excess juice. It is not necessary to be very zealous, do not squeeze all the juice.

15. Lubricate the baking sheet with oil. We spread eggplants on it and collect a beautiful fan right on it.

16. The first thing to do is generously brush eggplants with garlic oil. We use a silicone brush for this. Spread between the plates along with garlic and spices. We try to distribute the contents evenly so that all the pieces are enough.

17. I put tomatoes in plates in a checkerboard pattern. This is so that the fan is not very thick.

You can remove the skin from the tomatoes first. This is in case they are very thick-skinned. To do this, you first need to blanch them for 3-4 minutes. But I don’t do this, I have my own young tomatoes, and in this form they will better retain their shape.

18. We also lay layers of bell pepper in random order.

19. Then we lay basil leaves between the layers. They will give a wonderful flavor to our dish.

20. And the final touch will be mozzarella cheese. We lay it out between all the plates. During baking, it will spread beautifully and give a toasted ruddy crust.

21. Place small tomatoes in the baking spaces. And the rest of the bell pepper. We will decorate the dish with them when serving.

22. Preheat the oven to 180 degrees. And let it bake for 20 minutes.

23. We take out a baking sheet and let it stand for 5 minutes. Then we put it on portioned plates and enjoy the look, taste, color and smell. We eat with pleasure.

The mozzarella cheese spread and gave a wonderful fragrant crust, which covered the tomatoes and peppers. Under a coat of vegetables, garlic butter and cheese, the eggplant retained its softness. Their flesh is tasty and fragrant.

Someone adds mayonnaise to this dish. But I think that it is completely inappropriate here. Without it, the dish is both healthy and tasty, and can even be considered dietary. Despite its lightness, it turns out to be quite satisfying. I cooked chicken separately for it, as my husband simply does not eat enough without meat. But having eaten only one eggplant herself, she had already refused the chicken, as she was full.

I would also like to note that the eggplant fan looks very impressive and original. Such a dish can be served on any festive table, and it will certainly become its decoration. Personally, I do not often meet him when I myself am visiting. That is why you will not only deliciously feed your guests, but also surprise them with your skill.

And don't think it's hard to make. Everything is done simply in one breath. And what a pleasure you get when you cook such beauty! After all, this is the most beautiful culinary creation!

Bon appetit!

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With the onset of the eggplant harvesting season, every housewife is trying to find the best ways to cook them, especially if the year turned out to be especially fruitful for these vegetables. Eggplant caviar, various salads and appetizers of fried eggplants with garlic and tomatoes are rightfully considered traditional recipes. Tired of these dishes that you cook year after year? There is a solution. In this article, we will offer you a recipe for cooking eggplant in baked form. Such a dish may well replace a full meal. And thanks to the beautiful serving, fan-baked eggplants can become an excellent element of the festive table.

There are several options for preparing this dish. Consider the process and features of preparing the best eggplant fan recipe - baked with cheese and tomatoes. This option will require from you the simplest products, a minimum of culinary skills and very little time.

Fan-Baked Eggplant with Tomatoes and Cheese: Ingredients List

This dish is also called "peacock tail" and "firebird", which is not surprising. After all, the appearance of the finished snack really resembles the tail of a fabulous bird.

As we said above, this recipe is quite simple, and its ingredients can be easily found in any refrigerator. So, to cook eggplant with a fan of cheese and tomatoes, prepare (the number of ingredients is given per serving):

• eggplant (take into account 1 vegetable per person);
• fresh medium-sized tomato;
• 40 grams of mayonnaise (preferably olive or quail);
• a teaspoon of vegetable oil (or 10 grams of butter);
• 30 grams of cheese of any kind;
• clove of garlic;
• salt, spices and herbs to taste.

Preparation of initial products

Eggplants and tomatoes are thoroughly washed, excess moisture is removed. The tails are removed from the eggplants, after which the fruits are cut lengthwise into two equal parts. Each half is cut in such a way that an eggplant fan is obtained. That is, the slots should not reach the base of the vegetable. The thickness of the slices should be observed in the range of 5-7 millimeters. The prepared eggplant fan is well salted and left for half an hour - this will save the vegetable from excessive bitterness. After this time, the eggplant is washed to remove excess salt.

At this time, cut the tomatoes into thin slices. Do the same with cheese. Garlic is crushed and mixed with mayonnaise.

Dish shaping

Cover the prepared baking sheet with foil or baking paper, grease with vegetable (or melted butter) oil. Then an eggplant fan is laid out on the foil. The main task is to carefully stuff the eggplant with tomatoes and cheese to give the dish the most attractive look. To do this, each slice of vegetable is smeared with a thin layer of garlic mayonnaise, after which it is layered with thin slices of tomatoes and cheese. Be sure to lightly salt and pepper each layer. And to get a delicious golden crust, you can cover the top of the fan with the thinnest layer of mayonnaise.

Baking process

Preheat your oven ahead of time to speed up the cooking process. A baking sheet with eggplant fans goes into the oven for forty minutes. It is very important to observe the correct temperature regime so as not to overdry the eggplant. To bake eggplant with a fan of cheese in the oven, the temperature should not exceed 190 degrees. Sometimes forty minutes is not enough to fully bake a vegetable. Therefore, before removing the dish from the oven, check its readiness with a wooden skewer. It should very easily pass through a slice of eggplant - this is what indicates its complete readiness. But also try not to overexpose the dish in the oven - this way it will lose its moderate juiciness and pleasant garlic aroma.

Serving on the festive table

The ready hot eggplant fan is immediately laid out on a portioned plate, decorated with a lettuce leaf and sprinkled with finely chopped fresh herbs. You can serve it with a toasted slice of bread or toast.

Very often, housewives use this dish as a full-fledged side dish for meat. This is understandable, because baked vegetables are perfectly combined with poultry, beef or lamb meat. What is important - this combination is also incredibly useful.

Another option for serving this dish is with pickled or fried mushrooms.

Important! Don't let the dish cool completely before serving! Eggplant and tomatoes release a considerable amount of juice, which simply makes the dish watery and tasteless.

Other filling options for the fan

Even if you get bored with this recipe over time, feel free to experiment with the filling! Replace tomatoes with thin circles of zucchini or zucchini, add some fried carrots and onions. And mayonnaise can be replaced with sour cream sauce.

Some housewives do not want to complicate recipes - they do not cook meat and eggplant garnish separately, and therefore simply combine these dishes. In this case, you can use any minced meat - be it pork, beef or poultry. The remaining ingredients can be left, as in the main recipe, with cheese and tomatoes. The only difference will be a slightly thicker layer of mayonnaise, which needs to cover the prepared fan. This is required in order not to over-dry the minced meat during the baking process. Such a dish, of course, will turn out to be very tasty and satisfying, but it can be called dietary.

If you have a special diet that does not allow you to consume excessive amounts of calories, and you need to prepare the most dietary dish, exclude mayonnaise and cheese from the recipe. Just add slices of bell pepper and carrots to the tomatoes. And to the finished dish, serve the sauce of yoghurt with herbs and garlic.

The dish will turn out amazingly tasty if you replace the usual cheese with cheese or mozzarella. In this case, you can also exclude mayonnaise from the recipe and reduce the amount of garlic, which can kill the taste of cheese.

Conclusion

Today we introduced you to an unusually beautiful and interesting dish of the simplest vegetables - eggplant. Combined with garlic, tomato and cheese, this is simply a fantastically tasty dish that you will pleasantly surprise your guests with. Such a recipe will definitely become a lifesaver when there is no way to spend a lot of time preparing holiday snacks and side dishes. And thanks to the versatility of this recipe, you can always diversify your home menu and delight your household with a new dish every day. After all, there is simply an unimaginable number of toppings that are combined with eggplant. You just have to choose your ideal option. We wish you inspiration to create new recipes and bon appetit!