Eggplant Tian Food

EGGPLANT TIAN

Eggplant Tian image

Categories Blender Tomato Side Broil Sauté Vegetarian Basil Eggplant Spinach Summer Gourmet Vegan Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 10 to 12 as a side dish

Number Of Ingredients 8

Ingredients

3 firm large eggplants (about 3 1/2 pounds), cut crosswise into 1/4-inch thick rounds
2 to 3 tablespoons coarse salt
1 large onion, halved lengthwise and sliced thin crosswise
1/2 cup olive oil
1 bunch spinach, coarse stems discarded (about 6 cups packed)
2 cups loosely packed fresh basil leaves (about 1 bunch)
2 garlic cloves, minced
6 medium vine-ripened tomatoes, cut into 1/4-inch-thick slices

Steps:

Arrange one layer of eggplant on a tray or baking sheet lined with paper towels and sprinkle with some kosher salt. Turn eggplant over and salt other side. Cover eggplant with a layer of paper towels and top with another layer of eggplant, sprinkling with some kosher salt. Repeat layering with paper towels and remaining eggplant and kosher salt and let stand about 20 minutes. (Paper towels will absorb liquid from eggplant.) Preheat broiler.
On an oiled baking sheet arrange one layer of eggplant and broil about 3 inches from heat until pale golden, about 3 minutes. Using tongs or a spatula, turn eggplant over and broil until pale golden and tender, about 2 minutes more. Transfer cooked eggplant to a platter and broil remaining eggplant in same manner.
In a large non-stick skillet cook onion in 1 tablespoon oil over moderately low heat, stirring, until soft and pale golden, and transfer to a bowl. Add spinach to skillet and sauté over moderately high heat, tossing and turning with tongs, until wilted. Season spinach with salt and pepper and stir into onion.
In a blender, pureé basil, garlic, and 6 tablespoons oil until smooth. Season basil mixture with salt and pepper.
Preheat oven to 450°F. and generously brush a 10-by-3 inch round cake pan with some oil. Line side and bottom of pan with a layer of eggplant. Brush eggplant with some basil mixture and spread some spinach mixture evenly over eggplant. Layer some tomato slices over spinach mixture and brush with some basil mixture. Repeat layering with remaining eggplant, basil mixture, spinach mixture, and tomatoes in same manner, ending with a layer of tomatoes.
Bake eggplant tian in middle of oven 20 minutes. Cool tian in pan on a rack 1 hour and invert onto a shallow serving dish. (Some liquid will drain from the tian.)

EGGPLANT AND TOMATO TIAN

Eggplant and Tomato Tian image

A simple baked dish of sliced eggplant, tomatoes, and onion that is so delicious! From Melissa D'Arabian. I did sprinkle some dried herbs (herbs de provance) over the vegetables before baking.

Provided by Recipe Reader

Categories Onions

Time 50m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

2 -3 tablespoons extra virgin olive oil
1 small eggplant, sliced 1/4-inch thick
kosher salt
2 small onions, sliced into 1/4-inch thick rounds
1 garlic clove, cut in half
2 tomatoes, sliced into 1/4-inch thick rounds
1/4 cup parmesan cheese, shredded

Steps:

Preheat oven to 375 degrees F.
In a large saute pan, heat 1 tablespoon oil over medium-high heat. Add the eggplant slices, season with salt and cook until golden on both sides.
Remove to a plate and repeat with the onion slices.
Rub a baking dish with the garlic halves, then discard.
In the baking dish, layer the eggplant, onions, and tomato slices, alternating the vegetables in rows with slices overlapping.
Drizzle a little more olive oil on top.
Cover the baking dish with aluminum foil and bake until heated through and the tomatoes are soft but still hold their shape, about 20 minutes.
Remove the baking dish and set the oven to broil.
Remove foil and sprinkle the tomatoes with the shredded cheese. Broil to melt and brown the cheese, about 2 minutes.