Best 4 Tomato And Eggplant Tian Recipes
In the realm of delectable vegetarian dishes, the tomato and eggplant tian stands as a masterpiece. This Provençal classic, also known as tian provençal, is a symphony of flavors and textures that will tantalize your taste buds. Slices of eggplant, zucchini, and tomatoes are meticulously arranged in a baking dish, creating a vibrant mosaic. The tian is then bathed in a flavorful mixture of olive oil, garlic, herbs, and spices, infusing each vegetable with a symphony of aromatic nuances. As it bakes in the oven, the tian transforms into a culinary masterpiece, with the vegetables caramelizing and softening while retaining their distinct flavors. Served warm or at room temperature, this vegetarian delight is perfect for any occasion, whether it's a casual family dinner or an elegant gathering. Whether you're a seasoned cook or a novice in the kitchen, our collection of tomato and eggplant tian recipes will guide you through the process of creating this Provençal gem. From classic variations to innovative twists, our recipes cater to diverse tastes and preferences.
Let's cook with our recipes!
TOMATO AND EGGPLANT TIAN
Provided by Melissa d'Arabian : Food Network
Categories side-dish
Time 55m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Position the oven rack in the center of the oven. Preheat the oven to 375 degrees F.
- In a large saute pan, heat 1 tablespoon oil over medium-high heat. Add the eggplant slices, season with salt and cook until golden on both sides. Remove to a plate and repeat with the onion slices.
- Rub a small flameproof baking dish with the garlic clove. Layer the eggplant, onions, and tomato slices in rows in the baking dish. Drizzle a little more olive oil on top. Cover the baking dish with aluminum foil and bake until heated through and the tomatoes are soft but still hold their shape, about 20 minutes. Remove the baking dish and set the oven to broil. Sprinkle the tomatoes with the shredded cheese and broil to melt and brown the cheese, about another 2 minutes. Remove from the oven and serve.
LEG OF ROASTED LAMB ON POTATO, EGGPLANT, AND TOMATO TIAN
Steps:
- Toss half of tomato slices with onions, eggplant, garlic, oregano, potatoes, salt, and pepper to taste in a large bowl. Transfer to an oiled shallow 3-quart casserole, spreading evenly. Arrange remaining tomato slices on top. Roast, uncovered, in middle of oven 30 minutes.
- Prepare lamb:
- Trim lamb of all but a 1/4-inch layer of fat. Cut small slits all over lamb with a sharp small knife and put a slice of garlic into each slit. Rub lamb with some lemon juice and season with oregano, salt, and pepper.
- After tian has been roasting 30 minutes, put lamb on top of vegetables. Roast in middle of oven 30 minutes, then reduce temperature to 350°F.
- Continue roasting, basting meat with cooking juices (baste with remaining lemon juice during last 30 minutes of roasting) until a thermometer inserted into thickest part of meat (do not touch bone) registers 135°F for medium-rare, about 1 1/2 hours. Transfer meat to a cutting board, cover tian with foil, and let meat stand 15 minutes before carving. Spoon off any excess fat from tian and discard. Serve tian with lamb.
EGGPLANT AND TOMATO TIAN
A simple baked dish of sliced eggplant, tomatoes, and onion that is so delicious! From Melissa D'Arabian. I did sprinkle some dried herbs (herbs de provance) over the vegetables before baking.
Provided by Recipe Reader
Categories Onions
Time 50m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F.
- In a large saute pan, heat 1 tablespoon oil over medium-high heat. Add the eggplant slices, season with salt and cook until golden on both sides.
- Remove to a plate and repeat with the onion slices.
- Rub a baking dish with the garlic halves, then discard.
- In the baking dish, layer the eggplant, onions, and tomato slices, alternating the vegetables in rows with slices overlapping.
- Drizzle a little more olive oil on top.
- Cover the baking dish with aluminum foil and bake until heated through and the tomatoes are soft but still hold their shape, about 20 minutes.
- Remove the baking dish and set the oven to broil.
- Remove foil and sprinkle the tomatoes with the shredded cheese. Broil to melt and brown the cheese, about 2 minutes.
TOMATO AND EGGPLANT TIAN
Categories Vegetable
Number Of Ingredients 7
Steps:
- Position the oven rack in the center of the oven. Preheat the oven to 375 degrees F. In a large saute pan, heat 1 tablespoon oil over medium-high heat. Add the eggplant slices, season with salt and cook until golden on both sides. Remove to a plate and repeat with the onion slices. Rub a small baking dish with the garlic clove. Layer the eggplant, onions, and tomato slices in rows in the baking dish. Drizzle a little more olive oil on top. Cover the baking dish with aluminum foil and bake until heated through and the tomatoes are soft but still hold their shape, about 20 minutes. Remove the baking dish and set the oven to broil. Sprinkle the tomatoes with the shredded cheese and broil to melt and brown the cheese, about another 2 minutes. Remove from the oven and serve.
Tips:
- Use a wide variety of tomatoes, including different colors and sizes, to create a vibrant and flavorful tian.
- Slice the tomatoes and eggplants evenly so that they cook evenly.
- Use a good quality olive oil to enhance the flavor of the vegetables.
- Season the vegetables generously with salt and pepper to taste.
- Bake the tian in a moderate oven until the vegetables are tender and caramelized.
- Serve the tian warm or at room temperature, garnished with fresh herbs.
Conclusion:
Tomato and eggplant tian is a delicious and versatile dish that can be served as an appetizer, main course, or side dish. It is easy to make and can be customized to your own taste preferences. With its vibrant colors and flavors, this tian is sure to impress your family and friends.
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