Tian with eggplant, carrot and courgette with tomato
Shall we make a vegetable tian like you haven't seen before? It is an aubergine, carrot and zucchini tian, and what makes it special is its longitudinal cut presentation, which gives it an elegant and most appetizing presence.
As a base for the tian, and how can it be otherwise to make a French-style recipe, we put a delicious tomato base on it, which adds flavor to the vegetables and helps to enjoy each bite.
And to decorate and complement, aromatic herbs, although a parsley, pine nut and garlic sauce that rounds it off is also fabulous. You dare?
- 3 large zucchini
- 3 thin aubergines
- 3 large carrots
- 2 garlic cloves
- 5 sprigs of thyme
- 4 bay leaves
- 1 tablespoon oregano
- 4 tablespoons of olive oil
- 400 g tomato sauce with pulp
- 100 g Italian pesto (optional)
- 50 g pine nuts (optional)
- Salt and pepper
*Notes: Choose vegetables of a similar size, to homogenize the cooking time and presentation.
- Peel the garlic and chop them into small pieces.
- Next, with the help of a mandolin , cut thin and longitudinal slices of the courgettes, aubergines and carrots.
- Once you have the slices, blanch them in a small saucepan or pot in boiling water for 1-2 minutes, so they soften slightly.
- After that time, drain them, put them in a bowl and add olive oil. Season them with oregano, salt and pepper.
- In a separate Emile Henry ceramic oven tray , add the tomato sauce with pulp along with the previously chopped garlic.
- Add the vegetables, interspersed (aubergine, carrot, zucchini, and start again), accommodating them well on the tray.
- To add aroma and color, add the thyme sprigs along with the bay leaves on top.
- Bake at 180ºC for approximately 30 minutes.
Instead of herbs, you can add pesto or romesco sauce, to give it a more intense flavor.
If it is more comfortable for you, you can present the tian in the traditional way, cutting the vegetables in their short part and with the presentation that follows. In this case, the cooking time may be reduced by a few minutes, keep an eye on it: