Tian of South Island NZ Vegetables

Tian of vegetables baked with olive oil and herbsTian†- I just like the sound of it.¬†A fancy european name for baked vegetables. ¬†A Tian†I believe is actually referring to the type of¬† heavy earthenware pot they cook this dish in France. Recently I have been making variations of this traditional¬†dish, which¬†has origins in Italy and¬†France.¬†I found the first recipe in Darina¬†Allen’s Ballymaloe¬†Cookery Course cook book.¬†I then realised I had previously enjoyed a similar recipe by New Zealand¬†MasterChef¬†judge,¬†Chef and foodwriter¬†Ray McVinnie from his new cookbook http://www.mags4gifts.co.nz/everyday-sunday. This version was delicious and¬†included a cup of cooked¬†rice: ¬†I added cooked brown rice which gave a lovely nutty flavour.¬†Nutritious addition of lightly cooked silverbeet, two eggs beaten¬†made a complete vegetarian meal of this dish. I do highly recommend¬†this easy way¬ of baking†to help use up all the late summer/autumn aubergines, peppers, courgettes, tomatoes which seem to still be in abundance and well priced at my local farmers market.

Recipe extracted from Darina¬†Allen’s Ballymaloe¬†Cookery Course cook book – Tian of Mediterranean Vegetables baked with Olive Oil and Herbs (Serves 8-10)

  • 3 small aubergines, about 700g
  • 900g¬†very ripe tomatoes, peeled
  • 600g¬†courgettes, 4 spring onions, thinly sliced or 1 onion very thinly sliced, 125-175ml extra virgin olive oil

  • 2-4 teaspoons freshly chopped herbs (e:g) Rosemary, thyme or I used Basil, sea salt & cracked pepper

  1. Preheat the oven to 200c
  2. Prepare the vegetables: cut the aubergines in 1cm  slices, sprinkle them with good quality salt and leave to degorge for 15-20minutes. Rinse and pat dry with kitchen paper. Drop the tomatoes in a bowl of boiling water for ten seconds then peel and cut in thick slices. Slice the courgettes at an angle in 1 cm slices.
  3. Drizzle a tian or shallow baking dish with half the olive oil, sprinkle in the spring onions and some chopped herbs, arrange the aubergine slices alternatively with tomatoes and courgettes. Season with salt and pepper, drizzle with the remaining olive oil and sprinkle over a little more marjoram. Bake for 20-30 minutes or until the vegetables are cooked through. (Keep an eye on them:you may need to cover them with tin foil if they are getting too charred.) Sprinkle with parsley and serve.



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