Thursday, July 21, 2011

Tians

It is that time of year again. Tian time. This is such a great way to use up extra vegetables from your garden. My friend's wait patiently all year long for this time of year to roll around. They were very happy yesterday. And considering the temperatures here, they owe me big time for having my ovens on all day so they could eat.


Thinly slice lots of onions and peppers.


Saute them in olive oil and add salt, pepper and dried thyme.


I chopped and stirred in some of my oven roasted tomatoes which I add to almost everything. You can skip this step.


When the vegetables begin to soften, remove them to a bowl and let cool.


Thinly slice some eggplant.


Shred a bunch of cheese. I used Jarlsburg, Gruyere and Gouda. Use up what you have on hand.


I picked some of all of my fresh herbs. I used basil, rosemary, parsley and chives.


Slice some fresh tomatoes and let them dry a bit on paper towels. Sprinkle them with sea salt.


Oops..missed a few pics! Place a layer of eggplant on the bottom of your casserole. Sprinkle some cheese on top of it. This helps form a sturdy base while baking. Layer some thinly sliced zucchini on top of the cheese.


I made this one in a deep pie pan.


And this one in a large casserole.


Sprinkle more cheese over the zucchini.


Add another layer of eggplant and sprinkle on the fresh herbs.


Add the tomatoes and more zucchini. Keep layering until the casserole dish is mounded with vegetables. They cook down a lot.


Finish with more grated cheese. I sprinkled Parmesan over the last cheese layer. These cheese layers are not very thick. As long as the cheese is shredded and you sprinkle it over a vegetable layer lightly, you will be fine. You don't want this to be overly cheesy or gooey.


I dot the tops with halved cherry tomatoes and kalamata olives.


They bake at 350 degrees for an hour or more.


They are done when you can see the juices around the edge bubble and thicken.


Plan these in advance because they really should sit for an hour or two to reabsorb the liquid. They will be messy when you cut them if they are still hot.


When they are at the right temperature they cut perfectly. I think they taste best at room temp or just a bit warmer.


I made loaves of foccacia and served it alongside. Add a light salad if you wish. This is wonderful left over too!

19 comments:

The Frog Queen said...

You are a very kind lady indeed!

That looks fantastic and I can hardly wait to try it! Thanks again for sharing.

Cheers!

Debra She Who Seeks said...

I'm sure everyone you know has TIAN TIME written in big red letters on their calendars!

My Farmhouse Kitchen said...

wish i was there for a slice of that...i LOVE anything with eggplant...and CHEESE !!!!

i have to make some next week...after a trip to Avila Barn !

:-)

kary and l'il teddy

Pricilla said...

Our eggplants are just starting to blossom. Yay!

Beverly@Beverly's Back Porch said...

I really thought I would get this made today but still had pickles to can. Tomorrow for sure. I can hardly wait. Just looks heavenly! Perfect dish for this hot weather.

thecottagebythecranelakeolof1 said...

This looks really nice! But I´m not a big fan of egg plant, do You think squash or zucchini is a good substitute?

Have a great day!
Christer.

the wild magnolia said...

This is fabulous! Thank you, for sharing.

xoxo to Teddy Summertime Red Fluffs.....

laurie said...

I love this dish,, we order at one of our fav eateries here,, never made it though.Yours looks delicous,,

Creepy Glowbugg said...

Mmmmmmmmmmmmm!

Guillaume said...

Interesting dish. I know nothing about tian.

Julie Whitmore Pottery said...

So FABULOUS Joyce!
Jaques Pepin step aside!
xx
julie

SharleneT said...

This looks fantastic! Do your neighbors know you're planning on selling your house and moving away? Just askin'... Seems there's going to be a big hole left there, when you go, and it's only fair that you let them know... just sayin'.... How's Teddy? Hope everything is all right, now.

mississippi artist said...

lOOKS DELICIOUUS,but I bet your house was hot from all that oven time! Poor Teddy , I hope he does well.

Rue said...

Super yum! I'm not a big eggplant fan, but I'm pretty sure I could substitute some Summer squash and be quite happy!

I've always said, your neighbours (and kids) are so darn lucky!

Moncha Eilis said...

Wow, a veggie lasagna without the lasagna, it looks so very delicious. I will certainly have to try this. Thank you very much !!!
Have a magical day.

~ Jayne ~ said...

Thank you for that wonderful recipe!My zucchini patch runneth over,and the eggplants will be ready for picking this weekend.

Wizardess said...

Gonna try this with vegan cheese! It is good melted/mixed in with things: nothing you want to just bite into plain, though. So spiral-y!

Rosemary said...

As usual my mouth is watering....so wish I was your neighbour.I really appreciate the detailed photos and direction of your recipes..... with the heat I have to admit the oven is not coming on in my home......

Texan said...

YUMMMMMMY!