EGGPLANT FANS

I FIRST came upon this recipe in Richard Olney's Simple French Food". I have made it many times over the years and it is always a huge hit either at a sit down dinner or a buffet. It is one of life's more plentiful concoctions. 

 

Preheat the oven to 450º

Lightly oil a very large roasting pan or grating dish (12x17)

4-6 small eggplants

3 large plum tomatoes, core removed, sliced lengthwise and very thin

2 small onions cut in half and sliced very thin

5 cloves garlic smashed

4-6 marinated artichokes

1/3 cup small black olives

2 whole bay leaves

4 sprigs of fresh thyme scattered on top before baking

Salt and pepper

Cut the eggplants lengthwise. With a small knife, cut slices flat side down from the top to the bottom without separating the slices from the stem. It is important to keep the fans connected to the stem, otherwise they won't fan out properly. Set aside.

Slice the tomatoes very thin. 

Strew the garlic and the onions all over the bottom of the pan. Make a fan with a tomato slice inserted into each slice of eggplant and place each one on top of the onions. You should have 8-12 fans. 

Cut the artichoke hearts in half and fill in any gaps between the fans and around the pan. Do the same with the olives. Insert the bay leaves and the herbs over the fans and sprinkle with salt and pepper. Press down to make one even surface. Drizzle some olive oil over the entire surface. I also use the marinating oil from the artichokes. Cover loosely with aluminum foil and bake for 1-1/2 hours, however, turn the temperature down to 375º after 20 minutes. After an hour and 15 minutes or so, if the eggplants are still firm and the tomatoes haven't shriveled (every oven is different), uncover and bake for another hour or so checking periodically for shrinkage and/or burning.

Allow to rest covered for about 15 minutes and serve. It can also be served tepid or room temperature. It is divine as a leftover the next day!

Bon appetit!