TO EAT | RECIPE
At the moment we have too many tomatoes, zucchinis and eggplants. It’s peak season, and they are everywhere! Supermarkets, greengrocers, the typical vegetable stalls along the road all sell plenty of these delicious vitamin bombs.
So I was looking for a recipe so that I could use some of my harvests. This – slightly changed – recipe for a Tian comes from Rachel Khoo’s book “My Little French Kitchen” and is perfect for getting rid of some vegetables. It goes wonderfully with a piece of meat from the barbeque or some fish.
Preparation time: 30 minutes
Cooking time: 60 to 90 minutes
- 4 red onions, thinly sliced
- 3 to 4 cloves of garlic, pressed
- 4 twigs of fresh thyme
- 4 tbsp olive oil
- 2 eggplants
- 2 zucchinis
- 7 firm tomatoes
Heat the oven to 180 degrees. Gently fry the onions, garlic and thyme in a frying pan until just golden brown for about 10 minutes in 2 tablespoons of oil.
In the meantime, cut the tomatoes, zucchinis and eggplants into thin, but not too thin, slices. As you will be alternating tomatoes, zucchinis and eggplant, it is smart to pick vegetables with more or less the same diameter. If there is a large difference in the thickness, you can also halve the slices.
Put the fried onions in a round oven dish (about 19 cm in diameter) and even out the surface as much as possible. Alternate the slices of tomato, zucchini and eggplant in layers in the oven dish.
Sprinkle the tian with the remaining olive oil and season with some salt, pepper and some more thyme. Bake in the oven for about one to one and a half hours. If the vegetables are roasting too quickly, cover the dish with some aluminium foil. Bon appétit!