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Recipe and Photos by Victoria Slind-Flor

Baby Eggplant in Fans

2 baseball-sized Prosperosa eggplants
2 medium-sized heirloom tomatoes, cut in half-inch slices
1 medium yellow or red onion
4 buds garlic finely chopped
2 stalks celery, coarsely chopped
Mixture of available herbs
teaspoon fresh-ground black pepper
2 tablespoons olive oil
Salt to taste


1. Cut eggplants in half vertically, then cut into finger-width slices  that go almost through to the stem

2. Insert tomato slices into spaces between the eggplant fingers.

3. Place all the garlic and half the onions in the bottom of oven-proof baking dish. Gently lay the eggplant fans on top. Sprinkle with celery, remaining onion, herbs, salt, and black pepper. Lightly drizzle with olive oil.

4. Cover dish tightly with foil and bake for 10 minutes in 450-degree preheated oven.  Reduce heat to 350 degrees and cook for one hour or until eggplant can be easily pierced with fork.  Serve immediately from baking dish, or let cool and serve at room temperature.


Copyright 2005 Seasonal Chef