The first step is to wash all the vegetables and put the ingredients in front of you! Well, like this! On open spaces of our vast country sometimes selling eggplants, about which you can break off teeth. And for our meals it is advisable to use eggplant with a thin and soft skin. Suitable even "thick-skinned" instances of the tomatoes.

When we are convinced that the knives are sharpened and supplies are ready - start to make the fan! For this we need a sharp knife several times to cut the eggplant from the stalk. Tip: Always use a sharp knife. With a blunt knife is a high risk to the fan with ugly ragged edges.

The result of our efforts will be open to the many "blades" of the vegetable. To expand it into a fan we do not need very much pressure on the base and make a slight "twisting" motion. That's it!

Then we cut the tomato slices, and cheese slices. (The key to success is to use cheese, the taste of which in the melted state You like best) using a press masher in a bowl the garlic. Performing these operations begin stuffing fan. To start, grate each "blade" with salt and... garlic Salt to taste. Don't forget to take into account the salinity of selected cheese!

Add the tomatoes...

And cheese!

A fully "charged" the fan looks very appetizing! But to get to your table in one piece, it needs to bond! For this we use toothpicks, skewers or long thread. TIP: it is Better to use long skewers. They are well fasten our eggplant, and it is a guarantee that it will not collapse in the oven.

The resulting miracle of culinary engineering thought put in drizzled the pan with vegetable oil and send in a preheated 170 degree oven!

Don't lose your head, because the aroma while baking is just mind-blowing! The cooking time individually and depends on the size and the thickness of the skin of your eggplant. So bake, checking the readiness with a fork. If the thickest place the eggplant is soft and easily pierced you can eat! Ready fan spread on a large plate on top of juicy lettuce leaves, decorate with greens and olives and enjoy the amazing taste of the finished dish! Bon appetit! TIPS: 1) Languishing in the oven, your fan emit a delicious juice. You can periodically pull out the pan and pour this juice eggplant! 2) After the operation, the surgeon counting his scalpels. And you and after cooking needs to pull out and count all the skewers and toothpicks! Be careful! Caught on a tooth stump will not be the best complement to a delicious dinner!