EGGPLANT TIAN
Categories Blender Tomato Side Broil Sauté Vegetarian Basil Eggplant Spinach Summer Gourmet Vegan Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 10 to 12 as a side dish
Number Of Ingredients 8
Steps:
- Arrange one layer of eggplant on a tray or baking sheet lined with paper towels and sprinkle with some kosher salt. Turn eggplant over and salt other side. Cover eggplant with a layer of paper towels and top with another layer of eggplant, sprinkling with some kosher salt. Repeat layering with paper towels and remaining eggplant and kosher salt and let stand about 20 minutes. (Paper towels will absorb liquid from eggplant.) Preheat broiler.
- On an oiled baking sheet arrange one layer of eggplant and broil about 3 inches from heat until pale golden, about 3 minutes. Using tongs or a spatula, turn eggplant over and broil until pale golden and tender, about 2 minutes more. Transfer cooked eggplant to a platter and broil remaining eggplant in same manner.
- In a large non-stick skillet cook onion in 1 tablespoon oil over moderately low heat, stirring, until soft and pale golden, and transfer to a bowl. Add spinach to skillet and sauté over moderately high heat, tossing and turning with tongs, until wilted. Season spinach with salt and pepper and stir into onion.
- In a blender, pureé basil, garlic, and 6 tablespoons oil until smooth. Season basil mixture with salt and pepper.
- Preheat oven to 450°F. and generously brush a 10-by-3 inch round cake pan with some oil. Line side and bottom of pan with a layer of eggplant. Brush eggplant with some basil mixture and spread some spinach mixture evenly over eggplant. Layer some tomato slices over spinach mixture and brush with some basil mixture. Repeat layering with remaining eggplant, basil mixture, spinach mixture, and tomatoes in same manner, ending with a layer of tomatoes.
- Bake eggplant tian in middle of oven 20 minutes. Cool tian in pan on a rack 1 hour and invert onto a shallow serving dish. (Some liquid will drain from the tian.)
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Zaryab khan
[email protected]This was the first time I've ever made tian, and it was a lot easier than I thought it would be. I'll definitely be making it again.
Xolisile Ayanda
[email protected]I made this tian for a special occasion, and it was a showstopper. Everyone raved about it!
Brielle Baker
[email protected]This dish was a bit too oily for my liking. I think I would use less olive oil next time.
willy G
[email protected]I had some trouble finding all of the ingredients for this recipe, but it was worth the effort. The tian was delicious!
Dj Shohag
[email protected]This tian was a little bland for my taste. I think I would add more herbs and spices next time.
Marchar Burma
[email protected]I'm not a big fan of eggplant, but I really enjoyed this dish. The eggplant was cooked perfectly, and the sauce was delicious.
Safar Ali
[email protected]This was my first time making tian, and it turned out great! I followed the recipe exactly, and it was perfect.
Bikash Adhikari
[email protected]I made this tian for a vegetarian potluck, and it was a huge success. Everyone loved it!
Djdjk
[email protected]This dish was a little more time-consuming than I expected, but it was worth it. The end result was a delicious and impressive meal.
Faadumo Abuukar
[email protected]I've made this tian several times now, and it's always a crowd-pleaser. The eggplant is so tender and flavorful, and the sauce is rich and cheesy. I highly recommend this recipe.
prya sherpa
[email protected]This eggplant tian was a hit at our dinner party! The flavors were incredible, and the presentation was beautiful. I will definitely be making this again.