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Tian of Eggplant, Tomato, and Fresh Cheese
- Serves
4 to 5
- Difficulty
Medium
Published 2009
Here is a personal favorite, a tian of ripe summer vegetables at their peak—layers of small heirloom tomatoes, sweet bulb onions, thin-skinned eggplant, and fresh salty cheese such as ricotta or chèvre. I like to prepare this tian in the morning and serve it no sooner than 6 hours after it has emerged from the oven, allowing time for the flavors to meld. It should be left at room temperature; refrigeration diminishes the taste.
My method of setting the tian in a preheated clay-lined
Ingredients
Method
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This dish tasted wonderful. I used ricotta cheese made in my home town. After converting to grams I added more cheese than stated in the recipe. I didn’t bother skinning the tomatoes. Too much of a faff. I fried the aubergine 🍆 in a frying pan. Then I put all the ingredients together in a lidded casserole dish and cooked in the oven without pizza stones or a clay environment as I don’t have them. It was a delicious meal. 😀