Best 4 Tomato And Eggplant Tian Recipes
Welcome to the realm of culinary artistry, where we embark on a journey to discover the secrets of crafting the perfect tomato and eggplant tian. This delectable dish, originating from the sun-kissed shores of Provence, is a symphony of roasted vegetables, aromatic herbs, and a touch of luxurious cheese, all nestled in a golden crust. As we delve into this guide, you'll find expert tips, step-by-step instructions, and a deeper appreciation for the art of creating this Provencal masterpiece in your own kitchen. Whether you're a seasoned chef or a culinary novice, join us as we uncover the secrets to making an unforgettable tomato and eggplant tian that will leave your taste buds dancing with delight.
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 ripe, flavorful tomatoes for the best results. Look for tomatoes that are deep red and have no blemishes.
- If you don't have a mandoline, you can use a sharp knife to thinly slice the vegetables.
- Be sure to preheat your oven before baking the tian. This will help to prevent the vegetables from sticking to the pan.
- When assembling the tian, alternate the layers of vegetables so that the flavors and colors are evenly distributed.
- Bake the tian for 45 minutes to 1 hour, or until the vegetables are tender and the top is golden brown.
- Let the tian cool for 15 minutes before serving. This will help to set the flavors and make it easier to slice.
- Serve the tian with a simple green salad or your favorite grilled meat or fish.
Conclusion:
Tomato and eggplant tian is a delicious and versatile dish that can be served as an appetizer, main course, or side dish. It's perfect for a summer meal when fresh tomatoes and eggplants are in season. The tian can also be made ahead of time and reheated, making it a great option for busy weeknights.
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