Sunday, September 4, 2016

EGGPLANT CASSEROLE (TIAN D’AUBERGINES)

 


































This is a vegetarian dish I learn first from a french video, and I was amazed how wonderful arrangement for a similar  dish we (Romanian)  often make. I found many numerous variation, from few vegetables to many (ratatouille) arranged in the same manner…
I love the look of it and I love the taste.

I learn that TIAN is a pot.
"It is an earthenware vessel in Provence used both for cooking and serving. It is also the name of the dish prepared in it and baked in an oven.
Tian can be described as a  gratin in the Provençal style".(Wikipedia,)

There are many english recipe of "eggplant tian" and I made a mix of them as fit my cooking style.

From the french video I took the ingredients: 




INGREDIENTS:

2 pounds ripe, firm tomatoes, sliced thin
1 red torpedo onion, sliced thin
½ to ¾ pound zucchini, preferably mixed green and yellow, sliced thin  (OPTIONAL)
1 long, thin eggplant, sliced thin  
Salt and freshly ground pepper
¼ cup extra virgin olive oil
2 teaspoons chopped fresh rosemary, plus a few sprigs
2 teaspoon fresh thyme leaves, plus a few sprigs
   few whole garlic cloves



My DIRECTIONS:


  • 1 Cut onion and colored pepper and sauté in a shallow pan with one tablespoon of oil, 2-3 minutes, until they are soft.  Add 2-3 tablespoons wine to help softening and 2 tablespoon tomato paste.



















2  Poor the SOTEE OF  onion/pepper on the base of a 8X8” oven casserole.




3 Meanwhile cut thin eggplant slices. You can cut round slices (as well as tomatoes) or half slices, cutting first eggplant longway half!



4. Start arranging in a round manner tomatoes slices alternating with eggplant slices and (if you chose ) zucchini slices.



5 Add some whole garlic, in between slices.


6. Brush thole thing with oil and cover well with aluminum foil.


7. Bake covered at 300F for 2h and half.







8. Uncover, just before you serve, add Rosmarin and Oregano small branches and bake at 350F for 30 minutes more.







9. Serve with ground feta or parmesan and
sides of rice, or mushed potato or polenta. 












It is deliciously and looks!! magnifico!!


MY NOTE:
This is my own contribution to this wonderful recipe; I am adding garlic and flatted meatball, 
in between slices. 

It is absolute deliciously!!!




As we say in Romania, Pofta buna!!









LINZER TART

As a child my mother would make this tart and she was very happy to tell us that is a very famous Austrian tart  named after the town...