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Provencal Tian
A traditional Provencal tian with eggplant, zucchini, tomatoes and aromatic herbs, slowly baked in the oven with a drizzle of olive oil. Simple, flavorful and vegetarian, ideal as a main dish or side.
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Critical Success Points
- • Draining the eggplants to remove bitterness and make them pliable.
- • Cut vegetables into uniform slices (3‑5 mm) for even cooking.
- • Tight assembly of the tian so it keeps its shape during baking.
- • Bake at 160°C with steam for 1 h30 to achieve tender yet intact vegetables.
Safety Warnings
- • Handle the hot dish with kitchen gloves to avoid burns.
- • Watch out for the hot steam from the water container in the oven.
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