Provencal Tian

Ingredients

• 2 pieces Eggplant (cut into slices about 5 mm thick, salted and left 30 min to drain)
• 2 pieces Zucchini (cut into thick slices (about 5 mm))
• 4 pieces Beefsteak tomato (cored, sliced about 3 mm thick)
• 2 cloves Garlic clove (one for rubbing the dish, the other cut into pieces)
• 3 tbsp Extra virgin olive oil (for the bottom of the dish and to drizzle the vegetables)
• 2 sprigs Fresh thyme (leaves removed, scattered on top)
• 5 leaves Fresh oregano (slightly crushed before adding)
• 1 sprig Fresh rosemary (leaves stripped, scattered on top)
• 1 tsp Savory (dried, sprinkled at the end of assembly)
• 1 tsp Salt (to season the bottom of the dish and the vegetables)
• ½ tsp Freshly ground black pepper (freshly ground, to distribute during assembly)

Instructions

1. Draining the eggplants

   Cut the eggplants into slices about 5 mm thick, place them on a colander, sprinkle generously with salt and let drain for 30 minutes. Rinse quickly and pat dry with paper towels.

   Time: PT35M

2. Preparing the zucchini

   Wash the zucchini and cut them into thick slices of about 5 mm (type "BIA"). Set aside.

   Time: PT5M

3. Preparing the tomatoes

   Remove the stem, core the beefsteak tomatoes, then cut them into regular slices about 3 mm thick.

   Time: PT5M

4. Garlic pieces

   Peel a small garlic clove, remove the germ if present, then cut it into small pieces.

   Time: PT2M

5. Preparing the dish

   Rub the bottom of the dish with a garlic clove, add a pinch of salt, freshly ground pepper and a drizzle of olive oil to prevent the tian from sticking.

   Time: PT3M

6. Assembling the tian

   Arrange the vegetable slices alternating colors (eggplant, zucchini, tomato) and press them slightly to form a compact pattern. Continue until all vegetables are used.

   Time: PT10M

7. Final seasoning

   Sprinkle the top with freshly ground black pepper, a little salt, the garlic pieces, a few rosemary leaves, crushed oregano and 1 tsp of savory.

   Time: PT3M

8. Baking

   Place a small water container in the oven to create steam, then bake the tian at 160°C for 1 h30. Check doneness: the vegetables should be tender but retain their shape.

   Time: PT1H30M

   Temperature: 160°C

9. Resting and serving

   Remove the dish from the oven, let rest for 5 minutes. Drizzle the tian with the hot olive oil and garlic juice that has formed at the bottom, or blot excess with paper towels according to your preference.

   Time: PT5M

Nutrition Facts

Calories

210

Protein

5 g

Carbohydrates

13 g

Fat

14 g

Fiber

6 g

Ingredient Substitutions

• Instead of Eggplant: zucchini
• Instead of Zucchini: cucumber (raw)
• Instead of Beefsteak tomato: Roma tomato
• Instead of Garlic clove: garlic powder (½ tsp)
• Instead of Extra virgin olive oil: sunflower oil
• Instead of Fresh thyme: dried thyme (½ tsp)
• Instead of Fresh oregano: dried oregano (½ tsp)
• Instead of Fresh rosemary: dried rosemary (¼ tsp)
• Instead of Savory: tarragon
• Instead of Salt: sea salt
• Instead of Freshly ground black pepper: white pepper

Equipment Needed

• Clay dish (tian) or gratin dish
• Chef's knife
• Cutting board
• Colander or sieve (optional)
• Tablespoon
• Oven
• Heat‑proof container (for water) (optional)

Critical Steps — Do Not Skip

• 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.

Chef Tips from the Video

• Use fresh Provençal herbs for an authentic aroma.
• An extra drizzle of olive oil just before serving lifts the flavor.
• For a more colorful presentation, alternate the vegetables in a rainbow pattern.

Troubleshooting

Storage

Refrigerator: Store in an airtight container 2 to 3 days.

Freezer: Not recommended, the vegetable texture deteriorates.

Room temperature: Can stay at room temperature up to 2 hours after cooking.

Make-Ahead Tips

• The assembly can be done the day before; keep the dish covered in the refrigerator and bake the same day.
• The tian reheats very well in the oven at 150°C for 15‑20 minutes.