Eggplant And Tomato Tian Recipes

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SQUASH, EGGPLANT AND TOMATO TIAN



Squash, Eggplant and Tomato Tian image

If you're looking for a colorful dish to brighten your holiday table, try this simple and elegant Vegetable Tian. Reader Deborah Lee Liberatore, of Fernandina Beach, Fla. is a vegan who serves this dish to her guests. Yellow squash, eggplant, zucchini, and tomatoes are basted with olive oil, flavored with herbs and roasted to perfection. Non-vegans can top with parmesan cheese. "It is delicious and so pretty with all of the colors of the rainbow,'' says Ms. Liberatore.

Provided by Tara Parker-Pope

Categories     main course

Time 1h5m

Number Of Ingredients 11

6 cloves garlic
1/3 cup olive oil
2 yellow squash, cut in ½-inch slices
1 eggplant, cut in ½-inch slices
2 zucchini, cut in ½-inch slices
2 tomatoes, cut in ½-inch slices
1 yellow onion, sliced
Kosher salt
Freshly ground black pepper
1/2 teaspoon red chile flakes
2 sprigs fresh thyme, leaves picked

Steps:

  • Preheat oven to 400 degrees Fahrenheit. Halve one peeled garlic clove and rub the bottom of a large baking dish with the cut side of the garlic. Coat the bottom of the dish with 2 tablespoons oil.
  • Arrange vegetables in the dish, alternating them and overlapping them. Season with salt and pepper as you layer the vegetables. Scatter thyme on top and drizzle with remaining oil to coat generously. Add remaining garlic cloves, sliced, evenly over the top.
  • Bake 25 minutes, then baste vegetables with the oil. Continue baking until tender and browned in places, about 25 minutes more. Serve warm.

Nutrition Facts : @context http, Calories 222, UnsaturatedFat 10 grams, Carbohydrate 28 grams, Fat 13 grams, Fiber 7 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 882 milligrams, Sugar 7 grams

LEG OF ROASTED LAMB ON POTATO, EGGPLANT, AND TOMATO TIAN



Leg of Roasted Lamb on Potato, Eggplant, and Tomato Tian image

Categories     Garlic     Lamb     Potato     Tomato     Vegetable     Roast     Easter     Buffet     Lemon     Eggplant     Spring     Oregano     Gourmet

Number Of Ingredients 13

For tian
1 1/2 lb tomatoes, cut crosswise into 1/4-inch-thick slices
1 lb onions, thinly sliced
1 (1-lb) eggplant, cut crosswise into 1/4-inch-thick slices
4 large garlic cloves, chopped
1 1/2 teaspoons dried oregano, crumbled
2 lb boiling potatoes, peeled and cut into 3/4-inch-thick slices
1 teaspoon salt
For lamb
1 (6- to 7-lb) leg of lamb (aitchbone removed by butcher)
3 large garlic cloves, thinly sliced
1/4 cup fresh lemon juice
1 teaspoon dried oregano, crumbled

Steps:

  • Toss half of tomato slices with onions, eggplant, garlic, oregano, potatoes, salt, and pepper to taste in a large bowl. Transfer to an oiled shallow 3-quart casserole, spreading evenly. Arrange remaining tomato slices on top. Roast, uncovered, in middle of oven 30 minutes.
  • Prepare lamb:
  • Trim lamb of all but a 1/4-inch layer of fat. Cut small slits all over lamb with a sharp small knife and put a slice of garlic into each slit. Rub lamb with some lemon juice and season with oregano, salt, and pepper.
  • After tian has been roasting 30 minutes, put lamb on top of vegetables. Roast in middle of oven 30 minutes, then reduce temperature to 350°F.
  • Continue roasting, basting meat with cooking juices (baste with remaining lemon juice during last 30 minutes of roasting) until a thermometer inserted into thickest part of meat (do not touch bone) registers 135°F for medium-rare, about 1 1/2 hours. Transfer meat to a cutting board, cover tian with foil, and let meat stand 15 minutes before carving. Spoon off any excess fat from tian and discard. Serve tian with lamb.

EGGPLANT AND TOMATO TIAN



Eggplant and Tomato Tian image

A simple baked dish of sliced eggplant, tomatoes, and onion that is so delicious! From Melissa D'Arabian. I did sprinkle some dried herbs (herbs de provance) over the vegetables before baking.

Provided by Recipe Reader

Categories     Onions

Time 50m

Yield 4 serving(s)

Number Of Ingredients 7

2 -3 tablespoons extra virgin olive oil
1 small eggplant, sliced 1/4-inch thick
kosher salt
2 small onions, sliced into 1/4-inch thick rounds
1 garlic clove, cut in half
2 tomatoes, sliced into 1/4-inch thick rounds
1/4 cup parmesan cheese, shredded

Steps:

  • Preheat oven to 375 degrees F.
  • In a large saute pan, heat 1 tablespoon oil over medium-high heat. Add the eggplant slices, season with salt and cook until golden on both sides.
  • Remove to a plate and repeat with the onion slices.
  • Rub a baking dish with the garlic halves, then discard.
  • In the baking dish, layer the eggplant, onions, and tomato slices, alternating the vegetables in rows with slices overlapping.
  • Drizzle a little more olive oil on top.
  • Cover the baking dish with aluminum foil and bake until heated through and the tomatoes are soft but still hold their shape, about 20 minutes.
  • Remove the baking dish and set the oven to broil.
  • Remove foil and sprinkle the tomatoes with the shredded cheese. Broil to melt and brown the cheese, about 2 minutes.

EGGPLANT TIAN



Eggplant Tian image

Categories     Blender     Tomato     Side     Broil     Sauté     Vegetarian     Basil     Eggplant     Spinach     Summer     Gourmet     Vegan     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 10 to 12 as a side dish

Number Of Ingredients 8

3 firm large eggplants (about 3 1/2 pounds), cut crosswise into 1/4-inch thick rounds
2 to 3 tablespoons coarse salt
1 large onion, halved lengthwise and sliced thin crosswise
1/2 cup olive oil
1 bunch spinach, coarse stems discarded (about 6 cups packed)
2 cups loosely packed fresh basil leaves (about 1 bunch)
2 garlic cloves, minced
6 medium vine-ripened tomatoes, cut into 1/4-inch-thick slices

Steps:

  • Arrange one layer of eggplant on a tray or baking sheet lined with paper towels and sprinkle with some kosher salt. Turn eggplant over and salt other side. Cover eggplant with a layer of paper towels and top with another layer of eggplant, sprinkling with some kosher salt. Repeat layering with paper towels and remaining eggplant and kosher salt and let stand about 20 minutes. (Paper towels will absorb liquid from eggplant.) Preheat broiler.
  • On an oiled baking sheet arrange one layer of eggplant and broil about 3 inches from heat until pale golden, about 3 minutes. Using tongs or a spatula, turn eggplant over and broil until pale golden and tender, about 2 minutes more. Transfer cooked eggplant to a platter and broil remaining eggplant in same manner.
  • In a large non-stick skillet cook onion in 1 tablespoon oil over moderately low heat, stirring, until soft and pale golden, and transfer to a bowl. Add spinach to skillet and sauté over moderately high heat, tossing and turning with tongs, until wilted. Season spinach with salt and pepper and stir into onion.
  • In a blender, pureé basil, garlic, and 6 tablespoons oil until smooth. Season basil mixture with salt and pepper.
  • Preheat oven to 450°F. and generously brush a 10-by-3 inch round cake pan with some oil. Line side and bottom of pan with a layer of eggplant. Brush eggplant with some basil mixture and spread some spinach mixture evenly over eggplant. Layer some tomato slices over spinach mixture and brush with some basil mixture. Repeat layering with remaining eggplant, basil mixture, spinach mixture, and tomatoes in same manner, ending with a layer of tomatoes.
  • Bake eggplant tian in middle of oven 20 minutes. Cool tian in pan on a rack 1 hour and invert onto a shallow serving dish. (Some liquid will drain from the tian.)

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