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 chef Alex was preparing this fabulous eggplant dish – it was something entirely new to me and the visual was stunning! I immediately told her to stop and let me grab my camera to snap some pics. I decided to take pictures at each stage of the dish’s evolution, to share with you.
How fun today when one of our customers (the extremely lovely librarian Kara) ordered it exactly the way Alex said 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. Test 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!