One of the coolest things about being married to a chef and owning a food business is there's always something amazing going on in the kitchen. The other day as I strolled through, our awesome chefs were preparing this fabulous eggplant dish - it was something entirely new to me and was visually stunning! I decided to take pictures at each stage of the dish's evolution, to share with you.
How fun today whe
n one of our customers (the extremely lovely librarian Kara) ordered it exactly the way it should be served: with some sliced mozzarella and a side starch (here our whole grain pilaf, but it would also be great with pasta.)
Making the fans is extremely easy. Choose a medium to large eggplant, rinse and dry. Slice the fan layers about 1/2" thick ending the cuts close to the base. Oil the bottom of a baking dish inserting the eggplants. Slice tomatoes into 1/4" pieces and toss in some finely diced ; garlic. Then layer the tomato between the "fans" of the eggplant. ; Drizzle olive oil over the everything and sprinkle with sea salt and cracked pepper. Place in a preheated 300 degree oven for about one hour. T
est with a knife to make sure they're completely cooked.
This dish makes a great vegetarian entree or an unusual side for a summer barbeque. We served it on a bed of fresh greens and drizzled a balsamic glaze over the eggplant as a flavor accent. Delish!
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