Vegan/Plant based RecipesVegetables

Eggplant Fans

Inspired by a French recipe, this amazingly simple but beautiful dish is full of flavor and a wonderful side dish or main dish.

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Eggplant Fans

Course Side Dish, Vegetables
Cuisine French
Keyword eggplant, tomatoes
Prep Time 30 minutes
Cook Time 1 hour
Servings 6
Calories 118kcal
Author Lucia Tiffany MPH


  • 3 medium eggplants
  • 2-3 lbs. tomatoes Roma, sliced lengthwise
  • 6 cloves garlic sliced thinly lengthwise
  • 1 med onion sliced into thin rings
  • 6 olives, green pimento stuffed sliced into rings
  • 1 Tbs. extra virgin olive oil or oil substitute
  • ½ tsp. Salt or to taste
  • 2 tsp. Italian seasoning


  • Wash, then cut the stem off the eggplants. Slice the eggplant in half lengthwise.
  • Lay the flat, cut, side down on your cutting board with the stem end away from you.
  • Using a sharp paring knife, start about 1⁄2 an inch toward you from the stem end and slice the rest of the length towards you in 1⁄4 inch wide strips. This creates a fan effect with all these narrow strips that are connected together at the far end of the eggplant half (see photo). Do the same with the other 3 halves.
  • Slice your tomatoes into 1⁄4 inch wide lengthwise strips.
  • Place the prepared eggplant half in a glass baking dish, flat side down.
  • Spread the strips apart and place the tomato slices upright between each strip. If the eggplant strip is longer than your tomato slice, use a couple of tomato slices.
  • Repeat until all the eggplant strips are stuffed with the sliced toma- to. They will look like fans with the alternating purple skin and red tomatoes.
  • Arrange them in the baking dish.
  • Top with the onion rings, garlic slices and sliced olives.
  • Sprinkle the whole dish with a little salt and a generous amount of the Italian seasoning. Drizzle with the olive oil and cover tightly with tin foil.
  • Bake for 1 hour at 350oF. The roasted vegetables will create their own delicious sauce and are great served with brown rice, over baked potatoes, or over whole grain couscous with a fresh green salad.


Serving: 1-6th | Calories: 118kcal | Carbohydrates: 21g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 172mg | Potassium: 917mg | Fiber: 9g | Sugar: 12g | Vitamin A: 1340IU | Vitamin C: 26mg | Calcium: 64mg | Iron: 2mg
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