Fan of eggplants

Name: Fan of eggplants - Luana N.
Ingredients: 2 eggplants; 3 slices of prosciutto (or ham; jambon in some regions); 3 slices of pressed ham; 100 g of cheese; 3 cloves of garlic; a little olive oil; 2; 3 larger tomatoes; salt. For the sauce: canned tomatoes (150 g); 2 cloves of garlic; fresh parsley; basil; salt.

Savory - Fan of eggplants by Luana N. - Recipia

Eggplant fan with ham, tomatoes, and cheese Every time I see beautiful eggplants with the stem intact, I remember this fan dish. Last autumn, I made this recipe a few times, especially when I had leftovers of ham, prosciutto, and cheese in the fridge. I didn’t rush anything; everything came together naturally. Eggplants are quick to prepare, and the ingredients are easy to find. Quick Info Total time: about 1 hour Preparation time: 20-30 minutes Baking time: 25-35 minutes Servings: 2-3, depending on the size of the eggplants Difficulty: easy to medium Recipe type: main dish, quick lunch or dinner Ingredients 2 eggplants (with the stem intact) 3 slices of prosciutto (or homemade ham) 3 slices of pressed ham 100 g cheese 3 cloves of garlic a bit of olive oil 2-3 large tomatoes salt For the sauce: 150 g canned tomatoes (peeled) 2 cloves of garlic fresh parsley basil salt Preparation method 1. Wash the eggplants without breaking the stem. With a sharp knife, cut each eggplant lengthwise into slices about a finger thick, but do not completely detach the slices from the stem. Sprinkle salt over them, including between the slices, and set aside for 20-30 minutes. 2. In the meantime, peel the garlic and slice it thinly. Cut the prosciutto and pressed ham into strips about the width of a finger. The cheese should also be cut into strips, not too thin. Slice the tomatoes into medium-thick rounds. 3. After the eggplants have sat with salt, gently pat them dry with a paper towel or drain them if they have released juice. 4. Gently open the eggplant slices without breaking them completely, then start filling them: between each eggplant slice, place a piece of ham, a bit of cheese, a slice of tomato, and a few slices of garlic. Arrange the ingredients randomly; they don’t need to be in order. 5. Place the eggplants in a baking dish with the stem side up. Drizzle a little olive oil over them. The amount doesn’t need to be large, just enough to prevent them from drying out in the oven. 6. Bake in the oven at 180-200°C. Bake until the eggplants are soft and slightly browned. The time varies from oven to oven, but generally between 25 and 35 minutes. Test with a fork; it should easily pierce the eggplant. 7. When the eggplants are soft, remove the dish and add the remaining cheese on top – sliced or grated, depending on what you have on hand. Leave in the oven for another 2-5 minutes, just enough for the cheese to melt. 8. While the eggplants are finishing in the oven, prepare the sauce. Place the canned tomatoes in a pot, add the garlic, parsley, basil, and salt to taste. Blend everything until you obtain a fairly fluid sauce. 9. Serve the eggplants warm, with the tomato sauce on the side. They are good on their own or with a side: polenta, rice, potatoes, or even without anything else. Why I make this recipe often I use it every time I have eggplants with the stem. It’s useful when I have leftover cheese or cold cuts. The preparation goes quite quickly, and I don’t make much mess. The recipe is flexible and easy to adapt based on what you have in the fridge. Tips and variations Tips Don’t cut the eggplant slices too thin; otherwise, they will break when you fill them. The cheese added at the end should cover the entire surface, not just in spots, for a better crust. Don’t use too much oil; eggplants absorb it, but they won’t be oily at the end if you don’t overdo it. If the tomatoes are very juicy, place a piece of baking paper under the eggplant to avoid too much liquid pooling in the dish. Substitutions You can replace the pressed ham with any type of cold cut you have (even something smoked). Prosciutto can be omitted if you don’t have it or replaced with ham. The cheese can be swapped for any cheese that melts well. Instead of fresh tomatoes, you can use cherry tomatoes or even canned tomatoes, just make sure to drain them well beforehand. Variations You can add olives between the eggplant slices for a stronger flavor. If you want, you can make the recipe just with cheese and vegetables, without meat. The basil in the sauce can be replaced with oregano. Serving ideas They pair well with warm polenta. You can serve the eggplants on a bed of plain rice. They work as an appetizer in a multi-course meal or as a main dish with a salad. Frequently asked questions 1. Can I use eggplants without the stem? Yes, but the stem helps with shape and handling; it’s not essential for taste. 2. If I don’t have cheese, what can I substitute? Any cheese that melts: mozzarella, gouda, or even sliced processed cheese. 3. Can the recipe be made without meat? Yes, just omit the ham and prosciutto. Use only cheese, tomatoes, garlic, and you can add extra vegetables if you want. 4. Can I cook in advance and reheat? Yes, but the texture will be softer. It’s best eaten fresh. 5. How do I prevent the eggplants from burning? Keep an eye on them in the oven; don’t leave them too long after they’ve softened, and cover the dish if you see they are drying out too quickly. Nutritional values Estimate for one serving (out of 3): Calories: 320-360 kcal Protein: 17-20 g Carbohydrates: 18-22 g Fats: 18-22 g The value varies depending on the cheese and type of ham used. The recipe is moderately caloric, with plenty of vegetables and enough protein from cheese and meat. Storage and reheating They can be stored in the fridge for 1-2 days in a sealed container. When reheated, the texture becomes softer, the cheese won’t form a crust anymore, but the taste remains good. They can be reheated in the oven or microwave, preferably with a bit of tomato sauce to prevent drying out. I do not recommend keeping them for more than two days. That’s it. It’s a seasonal recipe, easy to make, with simple ingredients that you can find in almost any fridge.

Fan of eggplants

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