(photo credit: Laura Frankel)
Vegetable Tian is a Provencal layered vegetable casserole that usually consists of a mixture of vegetables baked and served in an earthenware casserole.
The Tian is perfect side dish for any holiday menu. It is easy to put together and makes a beautiful presentation.
2 medium eggplants, peeled
2 medium red onions, sliced thinly
6 cloves garlic, minced
1⁄2 cup extra-virgin olive oil + 3 tablespoons additional for topping
Freshly ground black pepper
3 medium zucchini, sliced diagonally
8 ripe medium tomatoes, sliced thinly
½ cup fresh herbs, such as thyme, rosemary, basil or oregano, chopped
1⁄2 cup grated parmesan cheese (optional)
½ cup Panko style bread crumbs
Preheat oven to 400°.
1. Cut eggplant into 1 inch thick rounds, sprinkle with salt, and place in a colander. Drain for 30 minutes, and then pat dry.
2. Cook onions and garlic in a pan, lightly coated with olive oil, over medium heat until slightly browned, about 10 minutes. Transfer to a medium baking dish. In the same skillet, cook eggplant in 2–3 tablespoons of the olive oil until tender and slightly browned, about 10 minutes. Place one layer of eggplant on top of the onion mixture. Sprinkle with some of the herbs.
3. Arrange zucchini and tomatoes in layers over eggplant and repeat with another layer of the vegetables. Top with herbs. Mix the remaining oil and 3 tablespoons with bread crumbs and sprinkle on top. Season with salt and pepper, and bake 40-50 minutes or until the vegetables are cooked through and the moisture from the vegetables has evaporated. Sprinkle with cheese, if using, and serve.Chef Laura Frankel is Executive Chef for Spertus Kosher Catering and author of Jewish Cooking for All Seasons, and Jewish Slow Cooker Recipes.