- Butterfly eggplants lengthwise leaving 1 cm (1/4 inch) intact at the stem and fan out carefully.
- Place each eggplant half on a piece of aluminum foil. Garnish cut sides with tomato slices, chopped garlic and thin onion rings.
- Drizzle with olive oil and season with salt and pepper.
- Fold aluminum foil into papillotes. Grill over low heat for about 30 minutes.
- Serve with the grilled meat of your choice.
CHEF’S SECRET
Add fresh herbs, like thyme or rosemary, for an additional herbaceous flavour.
- Try with a few slices of mozzarella or goat cheese.
- Top with a pinch of red chili flakes for a spicy kick.
- Replace the white onion with chives or red onion to vary the flavour.
- Serve these eggplants with a yogurt sauce or a drizzle of balsamic vinegar.
These stuffed eggplant fans are a culinary creation that are as visually stunning as they are flavourful. This simple yet elegant vegetarian recipe transforms eggplant into a delicious work of art. Cut into a fan shape, the eggplants form a soft, melt-in-your-mouth base that absorbs the flavours of the other ingredients.
Juicy and tangy tomato slices are inserted between the eggplant cuts, adding natural sweetness and colour. Slivers of minced garlic and thin slices of white onion add a touch infuse the dish with complex flavours. Salt, freshly ground pepper, and a generous drizzle of olive oil bring all the flavours together as a decadent whole.
Wrapped in aluminum foil and cooked on the barbecue, these stuffed eggplants take on a slightly smoky flavour. This cooking method steams the ingredients slightly while they cook, allowing the flavours to intensify.
Perfect as a side with grilled meat or as a vegetarian main course, these stuffed eggplant fans are delicious and will add flair to any table.