Maine dish · Photography

Roasted eggplant fan

Gabriela Lupu

baked eggplant with tomato and cheese

I made this recipe this fall with different type of cheese, each time. Could go very good without the cheese for the vegans or you can add some bacon if you like meat very much. I loved it with salty cheese and no bacon, and as you can see, the presentation makes you eat everything.

Ingredients:

  • 1 big eggplant or 2 small eggplants
  • 2-3 tomatoes
  • 1 onion
  • 200 g cheese  (cheddar or salty cheese)
  • salt and pepper
  • olive oil

Directions:

Cut the tomatoes, cheese and onion in thin slices. Clean the eggplant and cut it in two. Each half cut it in thin slices. Keep the  stem so all the slices will stay together. Put some salt on it and leave it to get soft a little bit.

Stuff eggplant slices with tomato, cheese and onion. Press the eggplant slightly with the palm of your hand to form a fan. At the end add some pepper on top.

Preheat the oven to 200 degrees C. Bake the eggplant for 50 minutes or till the eggplant is done.

Serve it with a light sauce made with yogurt and garlic or any sauce you like. Enjoy!

baked eggplant with tomatoes and cheese

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Published by Gabriela Lupu

Hi. My name is Gabi and I am a professional photographer, a new mom and a wife. I wanna learn to cook healthy food for my little one, so I made this blog to share my cooking experiments with everyone. It's gone be a long and a bumpy ride but a funny one, so stay tune for news and enjoy my ride.

163 thoughts on “Roasted eggplant fan”

  11. Thanks for sharing! I like to eat first with my eyes and this is just beautiful! I love how adaptable it is as well, for vegetarian and meat eaters. I will definitely be giving this a go! Bloome x

    Reply

  28. Hello, I have been browsing through your food blog and LOVE it! My name is Juanita Russell and I am the owner/publisher/editor of Color Me Southern Magazine and I am always looking for new content and recipes (for my Kiss My Grits section) for my magazine. I am writing to you cause I would love to use some of your recipes for my future monthly issues of the Magazine. I always give credit to the person responsible for the content and a link back to where the original content can be found. Please check out my October Issue at http://www.colormesouthernmag.net and let me know if I could use your recipes in future issues of the magazine. If this is agreeable to you, then I can also send you a link to the issues your recipes appear in if you would life to post it or let others know your content has been published. I anxiously await your response for I am on a deadline for our November Issue to be out by the end of this week. Thank you for your time and keep these recipes and ideas coming!

    Reply

      1. Thank you so much. I look forward to reading through your past recipes and seeing your future ones. I will let you know anytime that I use one or more of your tasty looking recipes in our issues. Thanks again. Have a great day!

  33. A wonderful simple recipe for eggplants – and looks so impressive! Eggplants any way – fried, barbecued, stuffed with meat, veggies or rice, or used in curries – the best vegetable, always delicious! Thank you for the recipe. Such beautiful photos!

    Reply

  35. Thank you so much for the like on my blog, I hope you read it again soon. I’ve been reading through your blog, and I just wanted to say how delicious everything looks. The photography is so pretty!!!

    Reply

  40. Oh my, how beautiful. I am a total roasted eggplant fan. I just cube mine. I’ve even made “pizza” out of rounds, but this . . . this is awesome. Looks so beautiful. WOW!

    Reply
  41. Pingback: Roasted eggplant fan | Obedient Ingredients

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