LE TIAN D'AUBERGINES CONFITES
In the movie Ratatouille, the rat made a tian of eggplant and other vegetables, set vertically in a baking dish. A similar dish came down in the family of Gérard Monteux, whose ancestors have made this dish since tomatoes came to Provence. The keys to the recipe are to make sure that the tomatoes and onions are of the same diameter as the eggplant, and to use a square or rectangular baking dish. I have made it in a French tian, but you can use any pan about 9 inches square. Good any time of year, it is spectacular in the summer, when tomatoes are at their best.
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees, and rub 1 tablespoon of the olive oil into a 9-by-9-inch or equivalent casserole dish.
- Tightly layer the eggplants, onions, and tomatoes vertically up-right, starting and ending with the eggplant. Make three or four rows, depending on the size of your pan, until the dish is filled tightly with vegetables.
- Crush the garlic, basil, salt, pepper, and 4 tablespoons of the olive oil together, and gently and generously rub into the stacked vegetables. Then scatter the bay leaves and thyme all over.
- Bake in the oven for 20 minutes, then remove the pan, and carefully pour out the water that has accumulated.
- Sprinkle with the remaining olive oil, and return to the oven for another 30 minutes, or until the eggplant is cooked. You can also, if you wish, top it with grated cheese for the last 15 minutes.
BAUMANIERE'S EGGPLANT GRATIN (D'AUBERGINES BAUMANIERE)
Steps:
- Preheat the oven to 450 degrees.
- Prepare the eggplants: Peel and cut each eggplant lengthwise into slices one-eighth-inch thick. Use a pastry brush to brush the slices on each side with olive oil and place them on an oiled baking sheet. Bake until light brown on one side, five to 10 minutes. Turn and bake until light brown on the other side, about five more minutes. Check the eggplant frequently and remove the slices to a plate as they brown.
- Assemble the gratin: Cover the bottom of a shallow, five-cup porcelain gratin dish with a thin layer of tomato sauce. Sprinkle with minced herbs and cover with a layer of eggplant slices. Season lightly with salt and pepper. Continue in this manner until all of the ingredients are used, ending with a layer of tomato sauce.
- Bake until crispy and bubbly, about 30 minutes. Serve warm or at room temperature.
Nutrition Facts : @context http, Calories 172, UnsaturatedFat 9 grams, Carbohydrate 19 grams, Fat 11 grams, Fiber 7 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 876 milligrams, Sugar 11 grams
GRATIN D'AUBERGINES à L'ALGéRIENNE
Like many French Jews today, Jocelyne Akoun (see page 28) is a cultural amalgam. She grew up in a Turkish-Spanish family that lived in Algeria for many years before immigrating to Marseille. This dish could as easily be Provençal as Algerian, the tomatoes having been added when they came to the Old World with the discovery of the Americas.
Yield 6 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 375 degrees, and grease an ovenproof 9-by-12-inch casserole.
- Cut the eggplants in half lengthwise. Steam them for 5 minutes, or microwave them in a bowl for 5 to 8 minutes, depending on the size, until the interior is soft. When the eggplants are cool enough to handle, scoop out the pulp with a spoon into a colander, pressing out and discarding the water. Be careful to keep the shells intact.
- Chop the eggplant pulp, transfer it to a large bowl, and mix in all but 1/4 cup of the cheese. Taste, seasoning with salt and pepper. Spoon the eggplant-and-cheese mixture into the shells, cover each with a thin slice of tomato, sprinkle the remaining cheese on top, and drizzle with olive oil.
- Place in the prepared casserole, and bake for 30 minutes. If the tops of the eggplants are not golden brown, put them under the broiler for a few minutes. Serve hot, accompanied by a big salad.
FRENCH TIAN D' AUBERGINES - GRATIN OF AUBERGINES/EGGPLANT
Serves four people as a main course, or six to eight people as an accompaniment or starter. A Tian is a traditional ovenproof terracotta clay dish - usually oval - which is used extensively in the south of France. Many dishes are named after this dish in which they are cooked, and this is one of them. This wonderful dish with the essence of Summer from the S.W. of France can be served hot or tepid as a main course, with a tossed green salad & crusty French bread, or as an "Amuse Gueule" with aperitifs - the literal French translation is a snack to "amuse the mouth" for the main course which follows! You can make the fresh tomato sauce yourself, but most French housewives use the readily available & superb tinned & chopped tomatoes for ease & convenience; this speeds up the preparation of the dish considerably. The béchamel type sauce would be made with "Brousse" in France - strained Cottage cheese is a good alternative. A large Aubergine would be about 500g each.
Provided by French Tart
Categories Lunch/Snacks
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 F/230 C or Gas Mark 8.
- Lightly grease the Tian or an oven proof dish with olive oil.
- Cook the aubergine slices in hot olive oil, turning as necessary until they are golden brown on both sides & well cooked through. Drain them well on absorbent paper & allow to cool before assembling the Tian.
- Cheese Custard: Beat together the cottage cheese, grated Italian cheese, eggs & crème fraiche. Season with salt & black pepper to taste.
- Mix the tinned tomatoes with the passata & add the grated or finely chopped garlic.
- Now you can start to assemble the Tian - start with a little of the tomato sauce & then some aubergine slices; tear the basil leaves into small pieces & scatter over with basil flowers if available. Keep layering the dish with the tomato sauce & aubergines & fresh basil until all the ingredients have been used.
- Pour over the cheese custard & decorate with the freshly sliced tomatoes. Bake in the oven for 35 - 45 minutes until golden brown & bubbling. Allow to cool & serve in slices. Delicious with fresh green salad leaves & crusty bread.
Nutrition Facts : Calories 373, Fat 22.5, SaturatedFat 12.9, Cholesterol 175.3, Sodium 702.3, Carbohydrate 29.3, Fiber 10.2, Sugar 13.9, Protein 18.4
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