Equipment
* optional
Ingredients
Vegetables
- 400 g eggplant, trimmed
- 400 g roma tomatoes, stemmed
Herb Oil
- 45 ml extra virgin olive oil
- 15 g garlic, finely minced
- 3 g fresh rosemary, finely chopped
- 2 g dried oregano
- 5 g kosher salt
- 2 g black pepper, freshly cracked
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 152 kcal
- Protein
- 2 g
- Carbohydrates
- 12 g
- Fat
- 12 g
- Fiber
- 5 g
- Sugar
- 7 g
- Sodium
- 493 mg
- Saturated Fat
- 2 g
- Monounsaturated Fat
- 8 g
- Polyunsaturated Fat
- 1 g
- Potassium
- 499 mg
- Calcium
- 39 mg
- Iron
- 0.9 mg
- Magnesium
- 29 mg
- Phosphorus
- 56 mg
- Zinc
- 0.4 mg
- Vitamin A
- 3 mcg
- Vitamin C
- 17 mg
- Vitamin E
- 2.0 mg
- Vitamin K
- 14 mcg
- Vitamin B6
- 0.1 mg
- Thiamin
- 0.05 mg
- Riboflavin
- 0.05 mg
- Niacin
- 0.7 mg
- Folate
- 24 mcg
- Water
- 95 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Preheat your oven to 200°C/400°F and lightly brush the inside of your baking dish with a few drops of olive oil.
Slice the eggplant and tomatoes into uniform rounds, approximately 5 millimeters or a quarter inch thick. Keeping the thickness consistent ensures even cooking.
In a small mixing bowl, combine the olive oil, minced garlic, chopped fresh rosemary, dried oregano, kosher salt, and cracked black pepper. Mix thoroughly to create the herb oil.
Assemble the dish by arranging the eggplant and tomato slices in an alternating, overlapping shingle pattern inside the baking dish. They should be standing nearly upright, tightly packed.
Spoon the prepared herb and garlic oil mixture evenly over the top of the layered vegetables, ensuring the garlic and herbs are distributed nicely across the surface.
Bake uncovered at 200°C/400°F for 45 minutes, or until the eggplant is completely tender and the exposed edges of the vegetables are deeply roasted and caramelized.
Chef's Notes
- To prevent a watery dish, you can lightly salt the tomato slices and let them drain on paper towels for 15 minutes before assembling.
- Selecting vegetables of a similar diameter is the secret to a visually striking tian. Take your time at the market matching the width of your eggplants and tomatoes.
- While this dish is vegan, vegetarian diners often enjoy a scattering of freshly grated parmesan or crumbled goat cheese added during the final 10 minutes of baking.
- This dish is famously better on the second day. Consider making it ahead of time, chilling it, and gently reheating before your meal.
Storage
Refrigerator: 4 days — Store in an airtight container. Flavors will deepen overnight.
Freezer: 1 month — Freezing will alter the texture, making the vegetables softer upon thawing.
Reheating: Reheat in a 175°C/350°F oven for 15 to 20 minutes until warmed through and edges recrisp.
Troubleshooting
Eggplant is tough, spongy, or rubbery
Cause: The vegetables were underbaked or sliced too thickly
Fix: Cover the baking dish tightly with aluminum foil and return to the oven for 10 to 15 minutes to trap steam and finish cooking the eggplant
Prevention: Ensure slices are no thicker than 5mm and always bake until a knife pierces the eggplant with no resistance
Garlic on top is burnt and bitter
Cause: Oven runs hot or dish was placed too close to the upper heating element
Fix: Scrape off the deeply burnt garlic bits before serving. Cannot be fully fixed.
Prevention: Bake on the middle rack and check an oven thermometer for accuracy
Cultural Context
The term Tian refers both to a shallow earthenware cooking vessel originating in Provence, France, and the layered dishes baked within it. Historically a peasant dish designed to utilize the abundant summer harvest, the tian relies on the slow evaporation of vegetable juices in the oven to create intense, concentrated flavors without the need for complex sauces.
