Eggplant fans

Ingredients for 2 servings:

• 2 eggplant(s)
• 500 g tomatoes, small (cocktail tomatoes, date tomatoes, …)
• 5 shallots
• 1 handful of olives, black
• olive oil
• salt and pepper
• chili

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

baked eggplant fans with tomatoes, shallots and olives

Preheat the oven to 230°C. Grease an ovenproof dish with olive oil. Clean the shallots, thinly slice them, and arrange half on the bottom of the dish. Halve the eggplants lengthwise, then slice the halves lengthwise into wedges and place them in the ovenproof dish. Wash the tomatoes, thinly slice them, and layer them between the eggplant wedges. Pit the olives, slice them into rings, and arrange them between the wedges. Scatter the remaining shallots over the eggplant wedges and drizzle with olive oil. Season with salt, pepper, and a little chili, if desired. Cover the dish with aluminum foil and bake the eggplants at 230°C for 10 minutes. Then reduce the temperature to 180°C and bake for about 1 hour and 10 minutes.