From the French Riviera comes tian, named after
the glazed red earthenware dish in which it's prepared. It's elegance goes
straight from the oven to the table... and it retains the heat to keep the food
nice and warm.
Click here to get your own.
Ingredients (for
4 people)
6 tomatoes
2 zucchinis
2 eggplants
2 onions
1 clove of
garlic
50 cl olive oil
1 bunch of parsley
1 bunch of fresh basil
3 sprigs of thyme
grated Gruyère cheese
salt and pepper
Procedure
Wash all the vegetables. Heat 4 tablespoons
olive oil in a large pan. Cut the eggplant into discs. Brown in olive
oil, 2 minutes on each side.
Peel and chop the onions. Brown it in another pan with two tablespoons olive oil.
Cut the tomatoes and zucchinis into discs, 2
centimeters thick.
Rub the bottom of a casserole dish or le tian as it is called in France, with a clove of garlic.
First
place a layer of onions, then the eggplant discs. Sprinkle
with olive oil. Salt and pepper.
Continue to place the vegetables in layers
(zucchinis, tomatoes, eggplant). Sprinkle each layer with olive oil.
Salt and pepper each layer.
Cover the top layer with grated Gruyère
cheese. Spread finely minced herbs and the thyme evenly. Put in the
oven for 45 minutes at 180°C.
