Tomato, Squash, and Eggplant Tian

By Cyrus Khambatta, PhD

Dec 01

Tomato, Squash, and Eggplant Tian

Get ready for a guilt-free, gourmet eating experience! Traditional tians are breaded and fried. This eggplant tian is roasted to reduce the fat per serving. The roasting also lends a sweet note to this savory dish. Enjoy! (Recipe photo by Maria Baath of All Things Green)

Tomato-Squash-Eggplant-Tian-900x900
Yields4 ServingsCategory,
Prep Time30 minsCook Time1 hr 30 mins

 8 medium tomatoes, sliced thin
 1 red onion sliced thin
 3 medium zucchini sliced thin (yields 3 1/2 cups sliced)
 1 medium eggplant
 2 tsp rosemary, fresh
 2 tsp thyme, fresh
 1 tbsp garlic, minced
 1 lemon, juiced

1

Preheat the oven to 375 degrees.

2

Combine the vegetables in a large bowl and season with pepper, to taste. Sprinkle vegetables with 1-2 Tbsp water, then sprinkle with chopped rosemary and thyme leaves. Toss gently with lemon juice and garlic.

3

In a 13x9 baking dish, arrange the vegetable slices in rows in the following order: tomato, eggplant, tomato, squash, onion, tomato, eggplant, tomato, etc. Each eggplant slice should be touching a tomato slice on either side. Do not lie the vegetables flat; try to stack them when arranging them in the dish (with the rounds slanting to one side after arranged in dish).

4

Add extra herb sprigs to the dish. Pour any juice left in the bowl on top the vegetables in the dish and tightly cover with tinfoil.

5

Put the preheated oven to bake for 1 hour. After 1 hour, remove the foil and continue to bake for another 30 minutes until the vegetables are completely tender and slightly colored on the edges.



Nutrition Facts

Serving Size 2 cups

Servings 4


Amount Per Serving
Calories 137
% Daily Value *
Total Fat 1.2g2%
Total Carbohydrate 22.4g8%
Dietary Fiber 8.5g34%
Protein 5.7g12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Ingredients

 8 medium tomatoes, sliced thin
 1 red onion sliced thin
 3 medium zucchini sliced thin (yields 3 1/2 cups sliced)
 1 medium eggplant
 2 tsp rosemary, fresh
 2 tsp thyme, fresh
 1 tbsp garlic, minced
 1 lemon, juiced

Directions

1

Preheat the oven to 375 degrees.

2

Combine the vegetables in a large bowl and season with pepper, to taste. Sprinkle vegetables with 1-2 Tbsp water, then sprinkle with chopped rosemary and thyme leaves. Toss gently with lemon juice and garlic.

3

In a 13x9 baking dish, arrange the vegetable slices in rows in the following order: tomato, eggplant, tomato, squash, onion, tomato, eggplant, tomato, etc. Each eggplant slice should be touching a tomato slice on either side. Do not lie the vegetables flat; try to stack them when arranging them in the dish (with the rounds slanting to one side after arranged in dish).

4

Add extra herb sprigs to the dish. Pour any juice left in the bowl on top the vegetables in the dish and tightly cover with tinfoil.

5

Put the preheated oven to bake for 1 hour. After 1 hour, remove the foil and continue to bake for another 30 minutes until the vegetables are completely tender and slightly colored on the edges.

Tomato, Squash, and Eggplant Tian
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About the Author

Cyrus Khambatta, PhD earned a Bachelor of Science in Mechanical Engineering from Stanford University in 2003, then earned a PhD in Nutritional Biochemistry from the University of California at Berkeley in 2012. He is the co-founder of Mastering Diabetes and Amla Green, and is an internationally recognized nutrition and fitness coach who has been living with type 1 diabetes since 2002. He is the co-host of the annual Mastering Diabetes Online Summit, a featured speaker at the Plant-Based Nutrition and Healthcare Conference (PBNHC), the American College of Lifestyle Medicine Conference (ACLM), Plant Stock, the Torrance Memorial Medical Center, and has been featured on NPR, KQED, Forks Over Knives, Healthline, Fast Company, Diet Fiction, and the wildly popular podcasts Plant Proof and Nutrition Rounds. He is a co-author of the upcoming book Mastering Diabetes with Robby Barbaro, MPH.

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