If vegetables had a runway show, this dish would steal the spotlight. Tender eggplant slices splayed out like a delicate fan, stuffed with a colorful medley of juicy ground beef, sweet peppers, zucchini, cherry tomatoes, and onions. This recipe is hearty enough for a main course, a dinner party, or a lazy Sunday feast.
What Are Eggplant Fans?
Eggplant fans are a baked dish where a whole eggplant is sliced vertically, almost to the stem, creating “fan” layers that can be stuffed with savory fillings. The fan opens during cooking, revealing pockets of vegetables and seasoned meat.
This dish draws inspiration from Mediterranean stuffed vegetable traditions, where produce is as much a star as the meat. Eggplant, in particular, has deep roots in Middle Eastern and Southern European cuisine, where it’s prized for its meaty texture and ability to absorb rich flavors.
In some cultures, fan-shaped eggplants are also called “accordion eggplants” or “eggplant bouquets,” either way, they’re guaranteed to wow at the table.
Pro Tips for the Best Eggplant Fans
- Don’t cut all the way through the eggplant. Keep the stem intact so the fan shape holds during baking.
- Salt the eggplant first to draw out excess moisture and reduce bitterness before stuffing.
- Bake covered first, then uncovered to ensure the eggplant turns tender without drying out, and the top gets nicely caramelized.
- Serve immediately for the best texture because eggplant can soften too much if reheated later.
Frequently Asked Questions
Can I make this dish vegetarian?
Absolutely! Replace the ground beef with cooked lentils, chickpeas, or crumbled tofu for a delicious plant-based version.
Do I have to peel the eggplant?
No, the skin helps the eggplant hold its fan shape and gives it extra flavor.
Why is my eggplant bitter?
Older or larger eggplants tend to be more bitter. Salting them before cooking helps, as does choosing smaller, firm ones.
How to Store Eggplant Fans
Eggplants can last in the refrigerator for up to 3 days. However, freezing is possible but not ideal, as eggplants tend to become mushy once thawed.
Ingredients
How to Make Eggplant Fans
Wash the eggplant and slice it vertically, keeping the stem intact so the pieces stay connected at the top. Sprinkle salt generously between the slices and leave it on the side to soften.
Wash the eggplant and slice it vertically, keeping the stem intact so the pieces stay connected at the top. Sprinkle salt generously between the slices and leave it on the side to soften.
Meanwhile, chop the vegetables and prepare the filling. Add salt to the vegetables, add oil, as well as lemon juice.
Meanwhile, chop the vegetables and prepare the filling. Add salt to the vegetables, add oil, as well as lemon juice.
Gently open each slice of the eggplant to make a flower.
Gently open each slice of the eggplant to make a flower.
In a bowl, mix the ground beef with salt and pepper.
In a bowl, mix the ground beef with salt and pepper.
Transfer the eggplants to a baking dish and spoon in the meat mixture into the eggplants. Then, place the vegetables beside the eggplants in the baking dish.
Transfer the eggplants to a baking dish and spoon in the meat mixture into the eggplants. Then, place the vegetables beside the eggplants in the baking dish.
Bake at 200 degrees for 40 minutes until the eggplant is tender, then serve.
Bake at 200 degrees for 40 minutes until the eggplant is tender, then serve.
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