• Eggplant - 03

    From Dave Drum@1:3634/12 to All on Sun Aug 14 07:09:00 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Provencal Vegetable Gratin (Tian)
    Categories: Vegetables, Chilies, Squash, Herbs
    Yield: 5 servings

    6 tb Extra-virgin olive oil; plus
    - more
    2 lg White or yellow onions; thin
    - sliced
    Salt & fresh ground pepper
    2 ts Chopped thyme
    1/4 ts Crushed chile flakes
    6 cl Garlic; minced
    1 lb Medium zucchini; in 1/4"
    - slices
    1 1/2 lb Small, firm eggplant; in
    - 1/4" slices
    1 1/2 lb Ripe tomatoes; cored, in
    - 1/4" slices
    Basil leaves; garnish

    Put oil in a large skillet over medium-high heat. Add
    onions and season with salt and pepper. Cook until
    softened, about 5 minutes. Add thyme, chile flakes, and
    garlic. Cook 2 minutes more.

    Set oven @ 400ºF/205ºC.

    Spread the cooked onion mixture in the bottom of a large
    earthenware baking dish, about 9" by 13". Arrange the
    zucchini, eggplant, and tomatoes in alternating rows:
    Start by making a row of overlapping zucchini slices,
    standing them vertically on edge. Follow with a row of
    eggplant, then a row of tomatoes in the same manner,
    packing the rows tightly together. Continue until the
    baking dish is filled. Sprinkle the surface of the
    vegetables generously with salt and pepper, and drizzle
    with olive oil.

    Bake uncovered for 15 minutes. Reduce heat to 350° and
    continue baking for 45 minutes to an hour, or until the
    vegetables are quite tender. Cool dish to room
    temperature to allow flavors to meld-the tian absolutely
    tastes best at room temperature. To serve, garnish with
    torn basil leaves.

    Vy: David Tanis

    Yield: serves 4-6

    RECIPE FROM: https://www.saveur.com

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