Tian Provencal

What Goes With It

• Roast lamb
• Grilled fish
• Crusty bread
• Goat cheese

How to Make Tian Provencal

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1. Heat the oven to 190°C / 375°F. Cook the onions in 1 tbsp of the oil for 12 minutes until soft and golden, adding the garlic for the last minute. Spread in a 25 cm dish.

   Mark done Start 12 min timer

2. Sprinkle the aubergine and courgette slices with half the salt, leave for 15 minutes and pat dry.

   Mark done Start 15 min timer

3. Stand the aubergine, courgette and tomato slices on edge in the dish in alternating overlapping rows, packing them tightly.

   Mark done

4. Drizzle with the remaining oil and scatter over the thyme, the rest of the salt and the pepper.

   Mark done

5. Cover with foil and bake for 25 minutes, then uncover and bake for 20 minutes more until the edges are browned.

   Mark done Start 25 min timer

Notes From the Method

Salt the aubergine and courgette and pat them dry first.

Slice everything to the same thickness for even cooking.

Pack the slices tightly; they shrink as they bake.

Changing the Recipe

• An eighth of a teaspoon of garlic powder per clove is the stand-in usually given when you are out of fresh garlic; it will not brown the same way, and it burns easily, so add it with the liquid.

Storing and Reheating

Keeps for 3 days in the fridge. Reheat at 180°C / 356°F for 10 minutes.

Tian Provencal: Your Questions Answered

Tian Provencal Nutrition

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.