John Myers
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Vegetable Tian with Eggplant
The perfect vegetable tian with eggplant recipe with a picture and simple step-by-step instructions.
- 4 Pc. Eggplant fresh
- 3 Pc. Beefsteak tomatoes fresh
- 2 Pc. Courgette fresh medium
- 2 Pc. Onions
- 2 Pc. Garlic fresh
- 1 Pc. Yellow peppers
- 1 Pc. Red peppers
- 1 Pc. Lemon thyme sprigs
- Origano branches.
- 2 Pc. Rosemary sprigs
- 4 Pc. Sage leaves
- Salt pepper-
- Espelette pepper
- 0,5 dl Extra virgin olive oil
What is a tian:
- The Tian takes its name from a clay vessel that is used to cook vegetables, meat, gratin, etc … very slowly in the oven. Very common in Provence and Languedoc in the past.
Prepare vegetables:
- Wash and prepare all vegetables. Remove the aubergine up to 3-4 cm from the stem, cut lengthways into 1-1.5 cm thick sections like a fan. Cut the beefsteak tomatoes, courgettes, onions and garlic into thin slices. Cut off the ends of the peppers, remove the seeds and white strands, cut into 2-3 cm wide straps. Wash herbs, spin dry, store.
Shaping a fan:
- Boil the eggplant in salt water for 6-8 minutes, they must still be firm. Quench in ice water, drain, and squeeze out very lightly with your hands. Grease the tian with olive oil. Fill the eggplant compartments with the cut vegetables, making sure that the colors and types are mixed. Seasoning again and again. Place the Aube rgine close to each other in order to fix them without binding them. See photo n ° 8. Strip the herbs, place between the vegetables and on top. Don’t drizzle with olive oil too stingily.
To bake :
- Bake in the oven preheated to 180 ° C, in the second rack from the bottom, for 30-40 minutes. Goes well with grilled and à la minute meat, as well as roasts. Also alone with rosemary or sage potatoes. But not only do rosé wines go well with them.
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