Provencal Tian

Ingredients

• 2 pieces Eggplant (cut into slices about 5 mm thick, salted and left 30 min to drain)
• 2 pieces Zucchini (cut into thick slices (about 5 mm))
• 4 pieces Beefsteak tomato (cored, sliced about 3 mm thick)
• 2 cloves Garlic clove (one for rubbing the dish, the other cut into pieces)
• 3 tbsp Extra virgin olive oil (for the bottom of the dish and to drizzle the vegetables)
• 2 sprigs Fresh thyme (leaves removed, scattered on top)
• 5 leaves Fresh oregano (slightly crushed before adding)
• 1 sprig Fresh rosemary (leaves stripped, scattered on top)
• 1 tsp Savory (dried, sprinkled at the end of assembly)
• 1 tsp Salt (to season the bottom of the dish and the vegetables)
• ½ tsp Freshly ground black pepper (freshly ground, to distribute during assembly)

Instructions

1. Draining the eggplants

   Cut the eggplants into slices about 5 mm thick, place them on a colander, sprinkle generously with salt and let drain for 30 minutes. Rinse quickly and pat dry with paper towels.

   Time: PT35M

2. Preparing the zucchini

   Wash the zucchini and cut them into thick slices of about 5 mm (type "BIA"). Set aside.

   Time: PT5M

3. Preparing the tomatoes

   Remove the stem, core the beefsteak tomatoes, then cut them into regular slices about 3 mm thick.

   Time: PT5M

4. Garlic pieces

   Peel a small garlic clove, remove the germ if present, then cut it into small pieces.

   Time: PT2M

5. Preparing the dish

   Rub the bottom of the dish with a garlic clove, add a pinch of salt, freshly ground pepper and a drizzle of olive oil to prevent the tian from sticking.

   Time: PT3M

6. Assembling the tian

   Arrange the vegetable slices alternating colors (eggplant, zucchini, tomato) and press them slightly to form a compact pattern. Continue until all vegetables are used.

   Time: PT10M

7. Final seasoning

   Sprinkle the top with freshly ground black pepper, a little salt, the garlic pieces, a few rosemary leaves, crushed oregano and 1 tsp of savory.

   Time: PT3M

8. Baking

   Place a small water container in the oven to create steam, then bake the tian at 160°C for 1 h30. Check doneness: the vegetables should be tender but retain their shape.

   Time: PT1H30M

   Temperature: 160°C

9. Resting and serving

   Remove the dish from the oven, let rest for 5 minutes. Drizzle the tian with the hot olive oil and garlic juice that has formed at the bottom, or blot excess with paper towels according to your preference.

   Time: PT5M

Nutrition Facts

Calories

210

Protein

5 g

Carbohydrates

13 g

Fat

14 g

Fiber

6 g