RED BELL PEPPER AND EGGPLANT TIAN WITH ANCHOVIES
Steps:
- Roast red bell peppers directly over gas flame or in broiler until blackened on all sides. Enclose peppers in paper bag and let stand 10 minutes. Peel and seed roasted peppers; cut into scant 1/2-inch-wide strips. (Roasted bell peppers can be prepared ahead. Cover and refrigerate up to 2 days.)
- Preheat oven to 450°F. Brush each of 2 large baking sheets with 1 tablespoon olive oil. Arrange eggplant rounds in single layer on baking sheets; sprinkle eggplant rounds on each baking sheet with 1 tablespoon olive oil. Bake until eggplant begins to soften but not brown, about 15 minutes. Remove from oven; maintain oven temperature.
- Heat 1 tablespoon olive oil in heavy large skillet over medium heat. Add 3 cups fresh breadcrumbs to skillet and sauté until golden, about 6 minutes. Remove skillet from heat.
- Arrange half of eggplant rounds in single layer in 12 x 9 x 2-inch oval baking dish. Sprinkle eggplant rounds with half of minced garlic, 1 tablespoon chopped fresh thyme and 3 tablespoons Niçois olives. Top with half each of thinly sliced plum tomatoes, anchovy fillets and roasted bell pepper strips, spacing evenly. Sprinkle lightly with salt and generously with black pepper. Drizzle with 2 tablespoons olive oil. Repeat layering with remaining eggplant rounds, minced garlic, 1 tablespoon thyme and 3 tablespoons Niçois olives. Top with remaining sliced plum tomatoes, spacing evenly, leaving 1 1/2-inch-wide space at edge of baking dish. Arrange remaining roasted red bell peppers and anchovies between tomato slices. Drizzle with remaining 2 tablespoons olive oil. Sprinkle with 1 tablespoon Niçois olives.
- Bake assembled tian 30 minutes. Sprinkle toasted breadcrumbs and remaining 1 tablespoon chopped fresh thyme around edge of baking dish. Continue to bake tian until vegetables are very tender, about 15 minutes longer. Let tian stand 15 minutes. Serve tian hot or at room temperature.
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Gana Adel
[email protected]This was a bit too oily for my taste.
plpolash akbor
[email protected]I'm not a huge fan of eggplant, but I thought this tian was pretty good. The other flavors really balanced out the eggplant.
Umair Barlas
[email protected]This tian was easy to make and very flavorful. I would recommend it to anyone looking for a new vegetarian dish to try.
Sj Ja
[email protected]Delicious! I will definitely be making this again.
Joe Frascati
[email protected]This was my first time making a tian and it was a success! The instructions were easy to follow and the dish turned out beautifully.
Rohim Ahmed
[email protected]I followed the recipe exactly and the tian turned out great! I especially liked the anchovy and breadcrumb topping.
MD saif Khan
[email protected]This tian was a bit more work than I expected, but it was worth it! The end result was a delicious and impressive dish that was perfect for a special occasion.
Mehjumand Akhtar
[email protected]I'm not usually a fan of eggplant, but this tian changed my mind! The combination of flavors was perfect and the eggplant was cooked to perfection.
Gift Nkomazana
[email protected]This was a great recipe! The tian was easy to make and turned out beautifully. The flavors were incredible and I loved the crispy breadcrumb topping.
Sk Sopon Khan
[email protected]I made this tian for a dinner party and it was a huge success! Everyone loved the unique flavor combination and the presentation was beautiful. I will definitely be making this again.
jomairy santiago
[email protected]This tian was a hit with my family! The combination of roasted eggplant, bell peppers, and anchovies was delicious, and the oregano and thyme added a nice touch of flavor. I also liked the addition of the bread crumbs, which gave the dish a crispy te