Name: Eggplant Fans (Aubergines en Eventail)
Yield: Servings: 4
Cuisine: French
Ingredients: 2 large firm ripe tomatoes, core removed, unpeeled, split vertically, the halves sliced thinly; 3 medium elongated eggplant (1 to 1¼ pounds), rinsed, wiped dry, ends trimmed but unpeeled; Salt, pepper; 3 ounces black olives (preferably small “Niçoises”); 4 tender artichokes, pared to hearts, quartered, chokes removed; ⅓ to ½ cup olive oil; 4 cloves garlic, peeled, finely sliced; 1 large onion, finely chopped; 1 teaspoon mixed herbs (thyme, oregano, savory); 2 bay leaves, broken into small pieces

Preparation info

Servings:
4

Difficulty
Easy

Appears in

Simple French Food

By Richard Olney

Published 1974

About

Ingredients

3 medium elongated eggplant (1 to 1¼ pounds), rinsed, wiped dry, ends trimmed but unpeeled
2 large firm ripe tomatoes

Method

If only the large, egg-shaped eggplant is available, split it and cut it into slices crosswise. Otherwise, split the small elongated variety, place the halves, split side down, on the chopping board, and cut each, leaving the slices attached at the stem end, into ⅓-inch thicknesses, forming “fans.” Sli