Main course or side
|Prep time||25 min|
|Cook time||90 min|
Tian is super popular in France: easy to make, healthy, and pleases everyone, even those usually not that keen on vegetables. It can be served as a side with any meat, grilled fish, or as a main course with a salad, for instance seasoned with a classic French vinaigrette).
This 50-second video might be useful. It is from Marmiton.org, a cooking website used by virtually any French person.
- Tomatoes, 4 or 5 medium, about 17 oz
- Eggplants, 1 large or 2 medium, about 15 oz
- Zucchinis, 2 or 3, about 11 oz
- 1 onion
- 6 garlic cloves
- Olive oil
- Herbs de Provence, or any mix of marjoram, rosemary, thyme and oregano, as a substitute
Field-ripened tomatoes are always more flavorful, but greenhouse tomatoes work too. The long baking blends the flavor of the seasoning with the vegetables.
Large baking dish, ideally square or rectangular, about 9x13 inches, cooking knife, cutting board.
Pre-heat oven to 360 F (180 C).
Butter the dish.
Peel the garlic and onion.
Slice thinly the onion and one of the garlic cloves.
5.1 Spread the sliced onion and garlic in the dish, then put the plate in the oven for 5 to 10 minutes.
5.2 Remove the plate from the oven.
Wash the vegetables and slice them as evenly as possible, about 1/4 of an inch.
Place sliced vegetable vertically in the dish, on top of the layer of onion and garlic, alternating slices of zucchini, eggplant and tomato. Then insert the remaining 5 garlic cloves among the vegetables across the dish.
8.1 Drizzle with olive oil.
8.2 Sprinkle with salt, pepper, and herbs de provence.
9.1 Cover dish with aluminum foil and put in oven for the first 60 minutes. the foil will allow the dish to retain its moisture.
9.2 Remove aluminum foil after 60 minutes. This will allow excess water to evaporate.
Alternatively, you can leave the aluminum foil for the whole 90 minutes by piercing a small hole (about one inch in diameter) in the middle of the foil.
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