Fan eggplants
Eggplant is an extremely versatile and delicious ingredient that can be prepared in countless ways. Today, we aim to prepare it in a special way that will transform this vegetable into a savory and attractive dish. We start by choosing a fresh, medium-sized eggplant with smooth, shiny skin. It will be cut lengthwise, from the tip to the stem, but without cutting all the way through, so that we obtain a fan of eggplant slices that will allow the flavors to penetrate inside.
The next step is to prepare our flavored oil. In a blender, we add extra virgin olive oil and dried oregano. We blend until we achieve a smooth paste, but if you don't have a blender, that's not a problem. You can use a garlic crusher or a simple mortar, where you will crush the oregano with the oil until you achieve a similar consistency. This combination of oil and oregano will give a wonderful taste to our eggplant.
After we have obtained the flavored oil, it is time to deal with the eggplant. We sprinkle salt on both sides of the eggplant slices, making sure to evenly cover the surface. After salting, we brush each slice with the flavored oil, ensuring that each cut is well covered. To add extra flavor, we generously sprinkle grated parmesan. If you have more parmesan, feel free to add it; the more, the better.
Next, we insert two slices of fresh tomatoes between the cuts of the eggplant. These will not only add a note of freshness but also a vibrant color to the dish. Once we are done with the tomatoes, we brush the outside of the eggplant with the remaining flavored oil, and if you wish, you can sprinkle a little parmesan on top.
Now, we prepare the baking tray, which we line with baking paper or brush with a little oil. We carefully place the eggplant in the tray, making sure to position it so that it does not overlap. We preheat the oven to 200 degrees Celsius, and when it's ready, we insert the tray. We leave the eggplant in the oven for 45 minutes, during which it will bake perfectly, and the flavors will intensify.
After the time has expired, we take the tray out of the oven and let the dish cool for a few minutes before serving. Baked eggplant with tomatoes and parmesan is an ideal dish for a light dinner or as a side dish to a main course. Enjoy this aromatic delight that will surely impress everyone who tastes it!
Ingredients: - 1 eggplant - 2 tomatoes - 3 tablespoons of parmesan - 1 tablespoon of chopped oregano (preferably fresh, mine was like that but I kept it in the freezer) - salt, pepper - 3 tablespoons of olive oil
