Rinse the melanzane and cut in half lengthwise. Place halves cut-side down on a board and cut lengthwise into fans about 1 cm thick so that the melanzane still holds together at the stem end. Rub a large, ovenproof gratin dish with the garlic clove and brush with a tbsp of olive oil. Place the eggplant halves in the dish with the cut sides down. Rinse the tomatoes and cut them into slices. Insert the slices into the eggplant compartments. Sprinkle finely diced salt, thyme, onion and pepper evenly over the top. Finally, drizzle with the remaining olive oil. Bake in a heated oven at 200 °C for about 1 hour. After 45 min, top each of the melanzane-parsley fans with a slice of cheese and bake for the remaining 15 min until golden brown. Serve the eggplant fans as an entrée or with herb rice as a main course!
Preparation about 20 min, baking time 1 hour Ingredients offer for four people.
Personally, I prefer to grate the cheese, it is then more evenly distributed.
Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!
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