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, and Eggplant Tian
- 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
- Preheat the oven to 375 degrees.
- 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.
- 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).
- 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.
- 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.