Roasted Eggplant Fan

Ingredients

• 1 medium-largeaubergine
• to tasteextra-virgin olive oil
• to tastesalt and freshly ground black pepper
• 2–3 largetomatoes, cut into thin rings
• 2 large clovesgarlic, minced
• to tastefresh basil, chopped
• 170 g (6 oz)feta cheese, crumbled

Instructions

1. 1

   Salt the aubergine

   Heat the oven to 175°C (350°F). Rinse the aubergine and pat it dry. Slice it thinly from one side to the other, stopping before the stem so the slices stay attached. Season both sides of each slice generously with salt and lay the aubergine on a baking tray lined with several layers of kitchen paper. Prop one side of the tray up by 2.5–5 cm (1–2 inches) so the liquid runs to the lower side. Leave for 30–60 minutes. Rinse the aubergine in cold water, pat dry and place it on a clean baking tray lined with baking parchment.

2. 2

   Fill the fan

   Brush each slice with olive oil and season with salt and black pepper. Arrange the aubergine on a parchment-lined baking tray. Tuck a couple of tomato slices between each aubergine slice, then add minced garlic and chopped basil. Repeat along the fan and drizzle with more oil.

3. 3

   Roast until tender

   Bake for 45 minutes. If liquid remains on the tray, continue baking for up to another 15 minutes, or until it has evaporated. The cooking time depends on the size of the aubergine.

4. 4

   Finish with feta

   When the aubergine is done, scatter the crumbled feta over the top and serve warm.

What is a roasted aubergine fan?

It is a whole aubergine cut into connected slices, spread out like a fan and roasted with tomatoes and seasonings. The format is a simple Mediterranean-inspired way to bake the vegetable with its toppings in place.

This version layers in garlic and fresh basil, then adds feta at the end. Keeping the slices attached to the stem makes the dish easy to arrange and serve.

Nutrition and macros by portion

The nutrition label shows one serving as written: 110 calories, 4g protein, 6g carbs, 8g fat.

The aubergine and tomatoes provide most of the carbohydrates, while olive oil and feta contribute much of the fat. Feta also supplies some protein; serve a portion with beans or lentils and a salad if you want a more substantial, balanced plate.

Preparing the aubergine

Connected slices: stop cutting just before the stem so the aubergine opens into a fan without falling apart.

Salting: the recipe rests the sliced aubergine on kitchen paper for 30–60 minutes, then rinses and dries it. Drying it well helps avoid carrying extra water onto the baking tray.

Layering the filling

Tomatoes: cut them into thin rings so they fit between the slices and soften as the aubergine roasts.

Garlic and basil: distribute these through the gaps so their flavour reaches more than just the outer surface. Finish with a drizzle of olive oil over the filled fan.

Roasting and doneness

Oven setting: roast at 175°C (350°F), checking at 45 minutes. Larger aubergines may need the additional 15 minutes specified in the method.

Doneness cue: the aubergine should be tender, and any liquid left on the tray should have evaporated before serving.

Feta and serving

Add the feta after roasting so it stays distinct on top rather than disappearing into the vegetables. Serve the fan warm, lifting portions carefully from the tray.

Pair it with bread, grains or a green salad for a fuller meal. Those sides also offer a useful contrast to the soft, roasted vegetables and salty cheese.

Planning the timing

The listed total time is 11 minutes, but the written method includes a 30–60 minute salting rest and 45–60 minutes of baking, as well as preparation. Allow considerably longer than 11 minutes if following the method as written.

You can use the resting time to prepare the tomatoes, garlic and basil, then assemble the fan before it goes into the oven.

Recipe notes & tips

• Use a sharp knife to cut even slices while keeping the stem end intact.
• Pat the aubergine dry after rinsing so excess water does not collect on the tray.
• Cut the tomato rings thinly enough to tuck between the aubergine slices.
• Check the tray at 45 minutes, since aubergine size affects how long it needs.
• Add the feta just before serving for a clear finishing layer.

Variations

• Add oregano: scatter a little dried oregano over the aubergine before roasting.
• Try another soft herb: use chopped parsley in place of some or all of the basil.
• Use goat’s cheese: crumble it over the roasted aubergine instead of feta.
• Add chilli: sprinkle a small amount of chilli flakes between the slices with the garlic.
• Make it olive-rich: tuck a few pitted olives between the tomato slices.

Common mistakes to avoid

• Cutting through the stem: the fan may come apart; stop each cut just short of the stem.
• Skipping the drying: excess water can pool on the tray; pat the rinsed aubergine thoroughly dry.
• Using thick tomato slices: they can be awkward to tuck between the aubergine; slice the tomatoes thinly.
• Removing it too early: the aubergine may still be firm; check for tenderness and allow the extra baking time if needed.
• Adding feta before roasting: it can lose its fresh, crumbly finish; scatter it over the aubergine once baked.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat in the oven until warmed through; the aubergine will be softer after storage.

Frequently asked questions